Beef Tenderloin Tips
These beef tenderloin tips are pan-seared bite-sized pieces of the most tender cut of beef, finished in a rich, savory mushroom and herb sauce that tastes like something from a fine dining restaurant. The secret is getting a ripping hot cast iron skillet, searing the tips in batches for a deep brown crust, and deglazing the pan with beef broth to capture every bit of flavor. Ready in just 35 minutes, this dish works beautifully over creamy mashed potatoes, buttered egg noodles, or steamed rice for a weeknight dinner that feels truly special.
Equipment
- 12-inch cast iron skillet - Essential for high-heat searing; a heavy stainless steel pan may be substituted
- Sharp chef's knife - For cutting tenderloin into uniform 1-inch pieces
- Cutting board
- Paper towels - For patting beef completely dry before searing
- Instant-read meat thermometer - Highly recommended to avoid overcooking the tenderloin
- Tongs - For turning beef tips without piercing the meat
- Small bowl - For mixing the cornstarch slurry
- Wooden spoon or silicone spatula - For stirring sauce and scraping up browned bits
- Measuring cups and spoons
- Plate or tray - For resting seared beef while building the sauce
Ingredients
For the Beef
- 2 lbs beef tenderloin tips - 900g; cut into 1-inch (2.5cm) pieces from the tail end of a whole tenderloin, or pre-cut from a butcher
- 1 tsp kosher salt - plus more to taste
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder
- 2 tbsp olive oil - divided
For the Mushroom Herb Sauce
- 3 tbsp unsalted butter - divided
- 8 oz cremini or baby bella mushrooms - 225g; sliced
- 1 small yellow onion - finely diced
- 4 cloves garlic - minced
- 1 tbsp Worcestershire sauce
- 1 cup beef broth - 240ml; low-sodium preferred
- 1/4 cup heavy cream - 60ml; optional, for a richer sauce
- 1 tsp fresh thyme leaves - or 1/2 tsp dried thyme
- 1 tbsp fresh rosemary - finely chopped; or 1/2 tsp dried rosemary
- 1 tbsp cornstarch - mixed with 2 tablespoons cold water to form a slurry
For Garnish
- fresh parsley - chopped, for garnish
Instructions
- Remove the beef tenderloin tips from the refrigerator 20 minutes before cooking to promote even cooking. Cut into uniform 1-inch (2.5cm) pieces if needed, then pat every surface completely dry with paper towels.
- Mix together the kosher salt, black pepper, and garlic powder in a small bowl, then sprinkle evenly over all sides of the beef tips, pressing gently to adhere. Set aside on a clean plate.
- Place a 12-inch cast iron skillet over medium-high heat and let it preheat for at least 2 full minutes. Add 1 tablespoon of olive oil and swirl to coat — it should shimmer immediately.
- Add half the beef tips in a single layer without crowding and sear undisturbed for 1.5 to 2 minutes per side until a deep brown crust forms. Transfer to a plate, tent with foil, then repeat with the remaining tablespoon of oil and the second batch.
- Reduce heat to medium. Add 2 tablespoons of butter to the pan with all its drippings, then add the diced yellow onion and sauté, stirring occasionally, for about 3 minutes until translucent and soft.
- Add the sliced mushrooms to the pan and spread into an even layer. Let cook undisturbed for 2 minutes to brown, then stir and cook for another 2 to 3 minutes until golden and most of their moisture has evaporated.
- Add the minced garlic, fresh thyme, and fresh rosemary to the pan and stir for about 60 seconds until fragrant. Add the Worcestershire sauce and stir to combine.
- Pour in the beef broth and use a wooden spoon to scrape up all the browned bits from the bottom of the pan. Bring to a gentle simmer and cook for 3 minutes, then stir in the heavy cream if using.
- Slowly pour the cornstarch slurry into the simmering sauce while stirring constantly, adding only as much as needed to reach your desired thickness. The sauce will thicken within about 60 seconds.
- Reduce heat to low and nestle the seared beef tips back into the sauce along with any resting juices. Add the remaining tablespoon of butter, stir gently to coat, and cook for 1 to 2 minutes until heated through to 130-135°F (54-57°C) for medium-rare.
- Taste the sauce and adjust seasoning with additional salt and pepper as needed. Garnish generously with freshly chopped parsley and serve immediately over mashed potatoes, buttered egg noodles, or steamed rice.
Notes
- Pat the beef completely dry: Surface moisture creates steam and prevents browning. Use paper towels thoroughly on every side before seasoning.
- Never crowd the pan: Work in two or three batches if needed. Crowding drops the pan temperature and turns the beef grey instead of brown.
- Use a meat thermometer: Pull the tips at 130-135°F (54-57°C) for medium-rare. Tenderloin dries out quickly past medium (145°F/63°C).
- Sirloin tips substitute: If beef tenderloin tips are unavailable or outside budget, sirloin steak tips work well with the same technique and sauce.
- Red wine variation: Replace half the beef broth with a dry red wine like Cabernet Sauvignon and let it reduce by half before adding the broth for a deeper, more complex sauce.
- Stroganoff-style: Increase heavy cream to 1/2 cup (120ml) and add 1 tablespoon of Dijon mustard to the sauce, then serve over egg noodles.
- Make-ahead tip: The mushroom sauce can be made up to 2 days ahead and refrigerated. Sear the beef fresh on the day of serving for best results.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. If freezing, omit the heavy cream and add it fresh when reheating.
- Reheating: Reheat gently over low heat in a skillet with a splash of beef broth to loosen the sauce. Avoid high heat, which will overcook the beef.
- Chill before cutting: If starting with a whole tenderloin, place it in the freezer for 10 to 15 minutes before cutting for cleaner, more uniform pieces.
Nutrition
Serving: 1ServingCalories: 420kcalCarbohydrates: 6gProtein: 38gFat: 27gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 135mgSodium: 480mgPotassium: 720mgFiber: 1gSugar: 2gVitamin A: 8IUVitamin C: 4mgCalcium: 4mgIron: 22mg
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