These Beef Tenderloin Tips are sautéed and tossed into a creamy red wine sauce with mushrooms. This is the perfect date night dinner and pairs perfectly with rice, potatoes, or pasta. Plus, ready to eat in just 50 minutes!
It's almost Valentine's Day, and while I love going out to dinner, it's also fun to stay at home and cook a nice meal.
Now that I've had several Valentine's with my hubby, it's usually us staying at home with the kids, and there's no way they're going anywhere when I'm making steak bites.
For more of my favorite date night dinners, try my Boneless Baked Short Ribs with Red Skinned Mashed Potatoes, Chicken Romano, or Marry Me Chicken Tortellini.
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Why You'll Love This Dinner:
- Easy to Make. Simple instructions and step by step photos (and video) makes these steak tips impossible to mess up!
- Quick. Every part of this recipe is super quick from the mushrooms, to the steak and pan sauce.
- Elegant. A "fancy" style dinner with minimal effort, which is great for any date night or Valentine's Day.
- Healthy. Get a protein packed dinner with lots of nutrients from the tenderloin, with little fat.
For side dish ideas to pair with steak, check out this popular Garlic Parmesan Risotto, Garlic Cheesy Mashed Potatoes, and Broccoli Cheddar Pasta.
Ingredients:
Beef Tenderloin Tips: Also called ends, these are the ends or tips cut off the beef tenderloin when trimming, so they're nice and tender without a lot of fat.
Mushrooms: Pair perfectly with steak for their hearty flavors. Look for cremini or baby Bella mushrooms, which are the same thing. I'm super picky about mushrooms and really enjoy this variety. Try these Pork Chops in Mushroom Gravy with the leftover mushrooms.
Dry Red Wine: I highly recommend using a Cabernet Sauvignon. It's dry with such bold flavors that really compliment everything in this recipe. My second choice would be a Merlot.
*Full recipe ingredients and quantities can be found in the recipe card below.
Variations and Substitutions:
Don't like cooking with wine? Substitute the wine with beef stock.
The cremini mushrooms can be swapped out with Baby Bella mushrooms, which are the same thing with a different name.
For a less expensive cut, use sirloin tips. Please note: They won't be as tender as tenderloin.
If you want really tender steak with even less fat, you can cut filet or beef tenderloin into 1-2 inch bite size pieces and follow the same recipe.
Big on beef recipes? Don't miss out on these Teriyaki Beef Bowls, Philly Cheesesteak Calzones and Roast Beef Sliders.
How to Make Beef Tenderloin Tips:
Step 1: Remove the beef tips from the package and trim off any large pieces of fat. If there are any really large tips, cut them in two, so we have similar sizes that cook evenly. Place in a bowl and sprinkle with ¾ teaspoon salt, pepper, fresh thyme and Worcestershire sauce. Toss with a spoon to combine and allow to sit out at room temperature for about 30 minutes.
Step 2: After 20 minutes of allowing the steak to marinate, add 1 tablespoon of butter into a dutch oven or deep skillet over medium low heat on the stovetop. Once melted, toss in the mushrooms, onions and ½ teaspoon salt. Stir and cover for 2 minutes. Uncover, stir and cover for another 2 minutes. Uncover and sprinkle in the garlic and stir to combine. Cook for 60 seconds, then turn off the heat to the stovetop. Carefully remove the vegetables to a bowl or plate and set aside.
Step 3: Heat the empty dutch oven to medium heat. Working in 2 batches, if needed, add the first batch of beef tips into the pan. Note: It's important for them to all be touching the bottom of the pan and have space. Depending on how you like your steak cooked (see guide below in faqs section) cook each side for 2-5 minutes. *This will also depend on the size of your steak tips. If they're really small, the cook time will be faster.
Step 4: Once the beef tips are cooked, transfer them to a plate and cook the next batch, if you couldn't fit them all in the first batch. After the beef tips are cooked and transferred to a plate, reduce the heat to the dutch oven to low.
Step 5: Pour the red wine into the dutch oven and scrape up the browned bits from the meat with a wooden spoon. Allow to simmer for 1-2 minutes.
Step 6: Stir in the heavy cream and remaining tablespoon of butter. Stir well for a minute until it's nice and thick.
Step 7: Add the mushroom and onion mixture into the sauce, followed by the steak with juices. Stir to coat the meat in sauce. Top with fresh parsley and serve immediately. Enjoy!
Expert Tips:
- Sear the steak just a bit under how you normally cook it. It will cook a tiny bit more in the sauce. For example, a medium steak would have the internal temperature of 140-145 degrees. I'll pull them out around 138 degrees.
- The second batch generally cooks faster than the first because the pan is really hot at that point.
- Using an internal thermometer really helps when cooking meat. Instant reads are my favorite and I'll have it linked in the recipe card below.
Looking for more quick, protein packed recipes? Try this Cheesy Beef Macaroni, Ground Chicken Stir Fry, High Protein Buffalo Chicken Dip, and Chicken Chorizo Paella.
Recipe FAQs:
Store the beef tips with sauce in a sealed container in the fridge for up to 3 days.
Reheat the tips in the dutch oven covered on the stovetop over medium low heat. If you want to make it more saucy, add in ⅛ cup of beef stock with 1 tablespoon of heavy cream. Cook for a few minutes until hot.
Rare (bright red in center): 120–125F
Medium rare (bright pink/red center): 130–135F
Medium (mostly pink center): 140–145F
Medium well (maybe a touch of pink in the very center, with mainly gray): 150–155F
Well done (all gray center): 160–165F
More Dinner Ideas You Will Love ❤️:
If you tried this Beef Tenderloin Tips Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Beef Tenderloin Tips with Mushroom Sauce
- Total Time: 50 minutes
- Yield: 2 lbs of beef tips 1x
Description
These Beef Tenderloin Tips are sautéed and tossed into a creamy red wine sauce with mushrooms. This is the perfect date night dinner and pairs perfectly with rice, potatoes, or pasta. Plus, ready to eat in just 50 minutes!
Ingredients
- 2 lbs beef tenderloin tips or ends
- 1 and ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon dried thyme
- 1 teaspoon Worcestershire sauce
- 2 tablespoons salted butter
- ½ cup yellow onion, diced
- 5 cremini mushrooms or baby Bella, stems discarded and top cap sliced thinly
- 2 garlic cloves, peeled and minced
- ¼ cup dry red Wine, (Cabernet Sauvignon recommended)
- 1 tablespoon heavy cream
- 1 tablespoon fresh parsley, minced
Instructions
- Remove the beef tips from the package and trim off any large pieces of fat. If there are any really large tips, cut them in two, so we have similar sizes that cook evenly. Place in a bowl and sprinkle with ¾ teaspoon salt, pepper, fresh thyme and Worcestershire sauce. Toss with a spoon to combine and allow to sit out at room temperature for about 30 minutes.
- After 20 minutes of allowing the steak to marinate, add 1 tablespoon of butter into a dutch oven or deep skillet over medium low heat on the stovetop. Once melted, toss in the mushrooms, onions and ½ teaspoon salt. Stir and cover for 2 minutes. Uncover, stir and cover for another 2 minutes. Uncover and sprinkle in the garlic and stir to combine. Cook for 60 seconds, then turn off the heat to the stovetop. Carefully remove the vegetables to a bowl or plate and set aside.
- Heat the empty dutch oven to medium heat. Working in 2 batches, if needed, add first batch of beef tips into the pan. Note: It's important for them to all be touching the bottom of the pan and have space. Depending on how you like your steak cooked (see guide below in faqs section) cook each side for 2-5 minutes. *This will also depend on the size of your steak tips. If they're really small, the cook time will be faster.
- Once the beef tips are cooked, transfer them to a plate and cook the next batch, if you couldn't fit them all in the first batch. After the beef tips are cooked and transferred to a plate, reduce the heat to the dutch oven to low.
- Pour the red wine into the dutch oven and scrape up the browned bits from the meat with a wooden spoon. Allow to simmer for 1-2 minutes.
- Stir in the heavy cream and remaining tablespoon of butter. Stir well for a minute until it's nice and thick.
- Add the mushroom and onion mixture into the sauce, followed by the steak with juices. Stir to coat the meat in sauce. Top with fresh parsley and serve immediately. Enjoy!
Notes
- Sear the steak just a bit under how you normally cook it. It will cook a tiny bit more in the sauce. For example, a medium steak would have the internal temperature of 140-145 degrees. I'll pull them out around 138 degrees.
- The second batch of tips generally cooks faster than the first because the pan is really hot at that point.
- Using an internal thermometer really helps when cooking meat. Instant reads are my favorite and it's linked below.
- Prep Time: 5 minutes
- Steak Marinating Time: 30 Minutes
- Cook Time: 15 minutes
- Category: dinner
- Method: sautéed
- Cuisine: American
Donna Chamberlain
Great taste! Next time I will use a higher quality of steak… prep time and cooking times were efficient, made some mashed potatoes and steamed veggies for a delicious complete meal!
Tara Smithson
Yay! So glad you loved this one and the steak quality is definitely important because lower quality can be on the chewy side..the worst!