Simple Beef Tenderloin Tips Recipe for a Cozy Dinner Night
The beef tenderloin tips recipe is what you’re looking up, am I right? You want that cozy feel-good vibe for dinner—something a little special, but not so complicated it’ll have you running to the store seven times. Oh, and maybe you’ve had weirdly dry, flavorless beef tips before—been there, annoyed at that. Believe me, with just a few tweaks, you’ll have a rich, beefy mushroom skillet that’s kind of showy but, honestly, super doable. By the way, if you wanna dive deeper, check out more ideas on the beef section or get to know the folks sharing tips at craverecipes.net. Your kitchen is about to smell like a five-star restaurant, no exaggeration.
Buying Beef Tenderloin Tips
Okay, straight talk: the first time I went to buy beef tenderloin tips, I honestly didn’t even know if they’d be next to steaks or ground beef. I just wandered. What you want is the little chunks, usually labeled as “tenderloin tips” or “filet tips.” Sometimes they stick these with the premium stuff, but they cost way less. They’re leftovers from cutting those big center-cut tenderloin roasts. That means you’re getting all that delicate, melt-in-your-mouth texture, just not in steak form. Score.
Look for pieces that are fairly even in size. Avoid lots of weirdly tough silverskin or giant hunks of fat. I usually shoot for a pound, which feeds about two or three people. If your butcher looks friendly, just ask what’s best today for a beef tenderloin tips recipe. That’s literally what I do half the time. Oh, and if you’re splurging, grab some fresh mushrooms—I’m partial to baby bellas, but whatever’s on sale works too.
“The best tenderloin tips I ever made were from a local butcher who cut them fresh for me. It made a real difference!” – local foodie pal, Janice
How to Make Tenderloin Tips & Mushrooms
Let’s get to it. This is the fun part (well, prepping always turns messy for me, but it’s worth it). I usually just pat the beef dry, toss it in a big bowl, and hit it with salt, pepper, maybe a bit of garlic powder if I’m feeling extra. Let it sit for a minute and get your pan screaming hot—cast iron is magic, but use whatever you have. Toss in a dab of oil (don’t go crazy, it’s just for browning).
Throw in the beef, but don’t crowd it. Trust me, if you pile it up, it’ll steam, not brown, and you lose that restaurant crust. Give it a good couple minutes on each side until it gets a nice, brown shell—then pull it out. Mushrooms go in next with a knob of butter and let them get all golden and shriveled, which means major flavor.
Here’s my little secret—deglaze that pan with either a glug of red wine or just a splash of beef broth. Scrape up all those lovely brown bits. Put the beef back in, stir it up, heat everything through for a couple minutes, and you’re done. Taste it. I always sneak a bite right there.
Tips
I’ll be honest. I’ve made this beef tenderloin tips recipe wrong more ways than I can count. Here’s what I wish someone had told me ages ago:
- Do not overcook the beef, or it’ll go from soft to shoe leather—pull it when it’s just medium-rare.
- Let your meat rest at room temp before cooking so it cooks even.
- Don’t be shy with salt and black pepper; that’s most of your flavor.
- Use mushrooms you actually like—don’t just grab the cheapest if you find them bland.
If you nail these details, you’ll get that luscious, saucy skillet that feels surprisingly fancy.
Variations and Substitutions
Ready to mess around a bit? The worst that can happen is you eat a slightly weird dinner (we’ve all done it). If you don’t have beef tenderloin, top sirloin tips will do the trick. I once even tried with stew meat in a pinch—not amazing, but the idea still worked.
For a different sauce vibe, you could splash in some white wine instead of red. Flip the mushrooms out for shallots, or toss in a handful of spinach near the end for color. Want a creamy thing? Stir in a splash of cream or a dollop of sour cream in the last minute. Sometimes I throw a pinch of smoked paprika or cayenne for a kick. Go crazy.
Just trust your gut—this is a forgiving recipe (unlike baking, which, ugh, doesn’t forgive my improvising at all).
What to Serve with Beef Tenderloin Tips
Here’s where you make that beef tenderloin tips recipe just pop off the plate. You got options, but some are classics:
- Creamy mashed potatoes because… obviously, they’re the MVP for soaking up that lovely sauce.
- Buttered egg noodles if you want something old-school and, yeah, a bit carby.
- Crusty bread to scoop (best with the leftovers, trust me).
- Roasted veggies—carrots or asparagus are my lazy favorites for color and crunch.
Sometimes, if I’m feeling all health-kicky, I’ll do a side salad, mostly for guilt reasons. Just something green and snappy.
Common Questions
Can I freeze leftover beef tenderloin tips?
Yeah, you can, but honestly, freshly cooked is best. The texture does change after freezing.
How do I know when the beef is done?
Just check a piece. Medium-rare is a touch of pink inside. If it’s firm, stop cooking.
What if I’m out of mushrooms?
No big deal! Use onions, shallots, or skip them and just make the sauce.
Can I add other veggies?
Go for it. Peppers or spinach, even peas. Just don’t crowd the pan, or things get soggy.
Help! My beef is tough. What did I do wrong?
Probably cooked it too long or too hot. Next time, pull it sooner and remember—tenderloin doesn’t need much time at all.
Dinner-in Night: Ready to Go Cozy?
So, that’s my whole spiel on making a killer beef tenderloin tips recipe with mushrooms (that won’t leave you grumpy or stuck in the kitchen all night). Try it once and you’ll see—it’s way easier than you think and totally looks impressive. If you want even more inspiration, check these takes: Beef Tips and Mushrooms – Jersey Girl Cooks – Easy Dinner, Beef Tenderloin Tips in Mushroom Gravy – Dishes With Dad, and for a twist, Garlic Butter Steak Bites – Sip and Feast. You got this. Now go enjoy the bites and the company—leftovers for breakfast, trust me, are legit.
Beef Tenderloin Tips & Mushrooms
Ingredients
Method
- Pat the beef dry and place it in a big bowl.
- Season the beef with salt, pepper, and garlic powder. Let it sit.
- Heat a pan on high until it’s screaming hot and add a dab of oil.
- Add the beef to the pan, making sure not to crowd it. Cook for a few minutes on each side until browned. Remove the beef from the pan.
- In the same pan, add the mushrooms and a knob of butter. Cook until golden and shriveled.
- Deglaze the pan with red wine or beef broth, scraping up the brown bits.
- Return the beef to the pan, stir, and heat everything through for a couple of minutes.
- Taste and adjust seasoning if necessary. Serve warm.
