The tenderest steak tips that will keep everyone coming back for seconds!
Tenderloin steak is one of the most delicate and tender cuts of steak, making tenderloin tips one of the best choices for beef-based stews or similar recipes! Served in a thick gravy-like sauce filled with delicious and nutritious vegetables including onions and mushrooms, it really turns your tenderloin tips from just a protein into a proper meal.
Tenderloin tips come from the same general area as the filet mignon, one of the most tender cuts. Many people see these two as being so close and similar that they’re almost the same! Filet mignon is my favorite steak to either order or cook because of how soft and flavorful it is, and I can assure you that if you’re at all like me, you won’t be disappointed with tenderloin tips.
The great thing about this recipe is that it’s easy and quick, a perfect choice for dinner any night of the week. Your meat is delicious and full of rich flavors thanks to not just the cut itself but the mushroom and onion gravy, and it won’t take more than 35 minutes to cook up. I’m always on the lookout for easy and quick meals that are also tasty and healthy, and this is definitely one I like to keep in my back pocket.
Don’t Skip The Sear!
It’s very important to sear your beef tips until they’re brown. This doesn’t take long at all and helps hold in the juiciness of the steak as it cooks. When I first started cooking, I used to skip this step with my beef stews and just throw the beef cubes into a pot of broth. I figured it’ll cook fine anyway, so did it matter if I browned the steak first? The short answer is, yes, it does. The texture and flavor are both enhanced by this step, so don’t skip it!
Ingredients
- 1 pound beef tenderloin tips
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 medium onion, sliced
- 1 cup mushrooms, sliced
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
How To Make Tenderloin Tips
Step 1: Season the beef tenderloin tips with salt and pepper.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add the beef tips and sear until browned on all sides, about 5 minutes. Remove from skillet and set aside.
Step 3: In the same skillet, add the sliced onions and mushrooms. Cook until the onions are translucent and the mushrooms are browned, about 5 minutes.
Step 4: Stir in butter and flour to the skillet with the onions and mushrooms, cooking for 1 minute until the flour is no longer raw.
Step 5: Gradually add beef broth and Worcestershire sauce, stirring continuously. Bring to a simmer and allow the sauce to thicken slightly, about 3 minutes.
Step 6: Return the beef tips to the skillet. Reduce heat to low and simmer for 10 minutes, or until the beef is tender and the sauce has thickened to your liking.
Step 7: Adjust seasoning with salt and pepper, and serve hot.
FAQs & Tips
How To Make Ahead And Store
This recipe is excellent for leftovers, possibly tasting even better the second day than the first! You can store your tenderloin tips in the refrigerator in an airtight container for up to 4 days. Leftovers can also be frozen in a freezer-safe container for up to 3 months. Thaw overnight in the fridge. Reheat it on the stove or in the microwave until piping hot.
Fancy Flavorful Tips
When making this recipe, you might like to get a little fancy with it and add some tomato paste. No need to go overboard; just 1 or 2 tablespoons will do nicely. Allow it to ‘bloom’ in your pan by sizzling it in olive oil or butter for 1-2 minutes so that it gets nice and fragrant and turns a beautiful brick-red color as it caramelizes. This will enhance the flavor of your overall dish when you mix it in with the broth, steak, onions, mushrooms, and Worcestershire sauce.
You could also add a few cloves of minced garlic sautéed with your onions and mushrooms.
Mixing Broths
Sometimes, when I’m making a recipe like this, I’ll realize that I forgot to get beef broth. Or, maybe I have a broth in my kitchen, but it’s the wrong one! Luckily, I’ve long realized this isn’t a problem. It’s an opportunity. To add some complexity to the flavor, I’ll often do chicken broth, onion stock, or a combination of both of those. I also find it’s a great way to use the last bit of whatever broth I have in my fridge before it goes to waste.
Serving Suggestions
This recipe already has protein and vegetables, so the main part of a meal that isn’t present is a starch! Serve your tenderloin tips alongside Buttermilk Mashed Potatoes and drizzle some of the gravy on top. Serve it with fluffy Baked Rice, with perhaps some hot Garlic Rolls on the side, and your meal is complete!
Tenderloin Tips
Ingredients Â
- 1 pound beef tenderloin tips
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 medium onion sliced
- 1 cup mushrooms sliced
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
InstructionsÂ
- Season the beef tenderloin tips with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the beef tips and sear until browned on all sides, about 5 minutes. Remove from skillet and set aside.
- In the same skillet, add the sliced onions and mushrooms. Cook until the onions are translucent and the mushrooms are browned, about 5 minutes.
- Stir in butter and flour through the onions and mushrooms, cooking for 1 minute until the flour is no longer raw.
- Gradually add beef broth and Worcestershire sauce, stirring continuously. Bring to a simmer and allow the sauce to thicken slightly, about 3 minutes.
- Return the beef tips to the skillet. Reduce heat to low and simmer for 10 minutes, or until the beef is tender and the sauce has thickened to your liking.
- Adjust seasoning with salt and pepper, and serve hot.
Leave a Comment