Description
Tender and flavorful beef tenderloin tips seared to perfection and served with a rich mushroom gravy made from sautéed mushrooms, onions, garlic, and a savory beef broth base thickened with cornstarch. This quick and easy skillet meal is ideal for a comforting weeknight dinner.
Ingredients
Beef and Seasoning
- 1 pound beef tenderloin tips
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
Cooking Fats
- 1 Tablespoon olive oil
- 2 Tablespoons butter
Vegetables
- ½ cup sliced onion
- 8 ounces sliced mushrooms
- 2 garlic cloves, minced
Sauce
- 1 ½ cups beef broth
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 Tablespoon cornstarch
- 2 Tablespoons cold water (for cornstarch slurry)
- salt and pepper to taste
Instructions
- Preheat the skillet: Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil, allowing it to become hot and just begin smoking.
- Season and sear beef: Season the beef tenderloin tips with salt and freshly ground black pepper. Add beef to skillet without overcrowding, working in batches if necessary to ensure proper browning.
- Brown the beef: Cook the beef undisturbed for about 1 minute to develop a crust, then flip and continue to rotate the pieces for approximately 3 minutes, until all sides are well browned.
- Set beef aside: Remove the browned beef tips from the skillet and place on a plate. Do not wipe the pan as the browned bits will add flavor to the gravy.
- Sauté vegetables: Reduce heat to medium and add 2 tablespoons of butter to the skillet along with the reserved drippings. Add sliced onions and mushrooms, cooking for 6-7 minutes while stirring occasionally until liquids evaporate and onions begin to caramelize.
- Add garlic: Introduce minced garlic to the skillet and cook for 30 to 45 seconds until fragrant, stirring constantly to prevent burning.
- Deglaze and add liquids: Pour in the beef broth, Worcestershire sauce, and dried thyme. Scrape up any browned bits from the bottom of the pan and stir to combine all ingredients.
- Thicken gravy: In a small bowl, combine cornstarch and cold water to create a slurry. Whisk this into the skillet mixture and bring to a gentle simmer, cooking for about 2 minutes until thickened, stirring occasionally.
- Return beef and finish: Place the beef tenderloin tips back into the skillet with any accumulated juices, stirring to coat in the gravy. Cook for an additional 1-2 minutes to heat through, then season with salt and pepper to taste before serving.
Notes
- Work in batches when searing beef to avoid overcrowding the pan, which can cause steaming instead of browning.
- Do not wipe the skillet after searing to retain flavorful browned bits for the gravy.
- Sauté mushrooms and onions until moisture fully evaporates for concentrated flavor and better caramelization.
- The cornstarch slurry must be made with cold water to prevent lumps in the gravy.
- Adjust seasoning at the end to suit your taste.
