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
Scale
- 2 lbs beef tenderloin tips or ends
- 1 and 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon dried thyme
- 1 teaspoon Worcestershire sauce
- 2 tablespoons salted butter
- 1/2 cup yellow onion, diced
- 5 cremini mushrooms or baby Bella, stems discarded and top cap sliced thinly
- 2 garlic cloves, peeled and minced
- 1/4 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 3/4 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 1/2 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