The Ultimate Beef Tenderloin Tips Recipe (Perfectly Tender & Flavorful!)

Are you craving a restaurant-quality steak dinner without the steakhouse price tag? Look no further than this beef tenderloin tips recipe that delivers maximum flavor with minimal effort. These succulent, buttery-soft beef morsels cook quickly and pair beautifully with a rich, savory sauce that you’ll want to drizzle over everything on your plate. Whether you’re planning a special dinner or simply treating yourself, this recipe transforms premium beef tenderloin tips recipe into an unforgettable meal that rivals your favorite steakhouse.

Why You’ll Love This Recipe

• Restaurant-quality results in less than 30 minutes
• Incredibly tender meat that melts in your mouth
• Versatile serving options from pasta to potatoes
• Impressive enough for guests yet simple enough for weeknights
• Customizable sauce options to suit any preference
• Clear, foolproof technique that guarantees perfect results every time

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Understanding Beef Tenderloin Tips Recipe

Before we dive into cooking, let’s talk about what makes beef tenderloin tips recipe so special. Tenderloin tips come from the tenderloin, which is the most tender cut of beef. Located along the spine, this muscle doesn’t do much work, resulting in exceptionally tender meat with a buttery texture.

Tenderloin Tips vs. Sirloin Tips vs. Stew Meat: Don’t confuse tenderloin tips with sirloin tips or stew meat! Tenderloin tips are premium pieces cut from the tail end of the beef tenderloin or trimmings from when a whole tenderloin is cut into steaks. They’re significantly more tender than sirloin tips (which come from the sirloin) and far superior to stew meat (which requires long cooking times). Tenderloin tips cook quickly and remain tender with brief high-heat cooking.

Where to Buy: You can find tenderloin tips at specialty butcher shops or higher-end grocery stores. If unavailable pre-cut, ask your butcher to cut tenderloin tips for you, or purchase a whole tenderloin and trim it yourself (saving the trimmings for this recipe). Look for pieces with good marbling but not excessive fat or silver skin.

Ingredients Beef Tenderloin Tips Recipe

For the Beef:

• 1½ pounds beef tenderloin tips recipe, cut into 2-inch pieces
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder

For the Garlic Butter Mushroom Sauce:

• 8 oz cremini or button mushrooms, sliced
• 3 tablespoons unsalted butter, divided
• 4 garlic cloves, minced
• 2 shallots, finely diced
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1 cup low-sodium beef broth
• ½ cup dry red wine (optional, use additional broth if omitting)
• 2 tablespoons Worcestershire sauce
• ½ cup heavy cream
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Notes:

• Bring meat to room temperature for 30 minutes before cooking for more even results
• Pat the meat completely dry before seasoning for the best sear
• For a dairy-free option, substitute butter with additional olive oil and omit cream

Equipment Needed

• Large cast iron skillet or heavy-bottomed pan
• Tongs for flipping meat
• Sharp knife and cutting board
• Measuring cups and spoons
• Meat thermometer (recommended)
• Wooden spoon or spatula

Step-by-Step Instructions Beef Tenderloin Tips Recipe

1. Prepare the beef: Remove tenderloin tips from refrigerator 30 minutes before cooking. Pat completely dry with paper towels. Season generously with salt, pepper, and garlic powder on all sides.
2. Heat the pan: Heat a large cast iron skillet over high heat until very hot. Add olive oil and 1 tablespoon butter, allowing butter to melt but not burn.
3. Sear the beef: Working in batches to avoid overcrowding (which prevents proper searing), add beef tips to the pan in a single layer. Sear for 2-3 minutes per side until deeply browned with a beautiful crust. For medium-rare (recommended), the internal temperature should reach 130-135°F. Transfer to a plate and tent loosely with foil.
4. Sauté aromatics: Reduce heat to medium and add 1 tablespoon butter to the same pan. Add shallots and cook for 1-2 minutes until softened. Add mushrooms and cook for 3-4 minutes until golden brown and they’ve released their moisture.
5. Build the sauce: Add minced garlic and thyme, cooking for 30 seconds until fragrant. Pour in red wine (if using) and scrape up all the flavorful browned bits from the bottom of the pan. Let wine reduce by half, about 2 minutes.
6. Finish the sauce: Add beef broth and Worcestershire sauce. Bring to a simmer and reduce by about one-third, approximately 3-4 minutes. Stir in heavy cream and remaining 2 tablespoons butter. Simmer gently for 2-3 minutes until sauce slightly thickens. Season with salt and pepper to taste.
7. Combine and serve: Return beef tips (and any accumulated juices) to the pan, gently tossing to coat in the sauce. Warm for 1-2 minutes, being careful not to overcook the beef. Garnish with freshly chopped parsley before serving.

Pro Tips for Success

Before Cooking:

• Temperature matters: Bringing meat to room temperature ensures even cooking.
• Dry meat = better sear: Water creates steam, preventing proper browning. Take time to thoroughly pat the meat dry.
• Season boldly: Tenderloin is lean, so proper seasoning enhances its natural flavor.

During Cooking:

• Don’t crowd the pan: Cook in batches if necessary – overcrowding leads to steaming instead of searing.
• Trust the sizzle: A proper sear needs high heat and patience. Resist the urge to move the meat too soon.
• Use a thermometer: For perfectly cooked beef, a meat thermometer eliminates guesswork (125-130°F for rare, 130-135°F for medium-rare, 135-145°F for medium).

For the Sauce:

• Deglaze thoroughly: Those browned bits on the pan bottom (fond) are flavor gold. Scrape them all up!
• Taste and adjust: Sauce too thin? Simmer longer. Too thick? Add a splash of broth. Always taste before serving.

Variations & Customizations

Sauce Variations:

• Classic Peppercorn: Add 1 tablespoon crushed black peppercorns to the sauce and substitute half the cream with sour cream.
• Cognac Cream: Replace wine with 3 tablespoons cognac or brandy for a luxurious twist.
• Blue Cheese Finish: Stir in 2-3 tablespoons crumbled blue cheese just before serving.
• Simple Garlic Butter: Skip the cream and just use butter, garlic, herbs, and a splash of broth for a lighter sauce.

Add-Ins:

• Caramelized onions
• Roasted garlic cloves
• Crispy bacon bits
• Sautéed bell peppers
• Fresh herbs like rosemary or tarragon

Serving Suggestions

These tender beef tips shine when paired with sides that complement their rich flavor:

• Starches: Creamy mashed potatoes, buttered egg noodles, wild rice pilaf, or crusty bread for sauce-sopping
• Vegetables: Roasted asparagus, sautéed green beans, honey-glazed carrots, or garlic-roasted Brussels sprouts
• Wine Pairing: A bold Cabernet Sauvignon or complex Malbec enhances the beef’s flavor profile

Storage & Reheating Instructions

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Reheating: Warm gently in a covered pan over low heat with a splash of beef broth to maintain moisture. Avoid microwaving, which can toughen the meat.
• Make-Ahead Note: You can prepare the sauce a day ahead, but cook the beef tips just before serving for optimal tenderness.

Frequently Asked Questions

Can I use sirloin tips instead of tenderloin tips?

Yes, sirloin tips will work, but they’re less tender than tenderloin. If using sirloin tips, consider marinating them for 2-4 hours before cooking, and be careful not to overcook as they can become tough.

Are beef tenderloin tips recipe tough?

When properly cooked, beef tenderloin tips recipe should be incredibly tender. If they turn out tough, they were likely overcooked or weren’t actually from the tenderloin. Remember that tenderloin continues cooking after removing from heat.

Can I make this recipe ahead of time?

For best results, cook the beef tips just before serving. However, you can prepare the sauce ahead of time and gently reheat it before quickly cooking the beef tips.

What’s the best doneness for tenderloin tips?

Medium-rare (130-135°F) is generally recommended to maintain tenderness while developing flavor. However, cook to your preference, remembering that tenderloin dries out more quickly than fattier cuts when cooked beyond medium.

How do I know when the beef tips are done?

A meat thermometer is most reliable: 125-130°F for rare, 130-135°F for medium-rare, 135-145°F for medium. Alternatively, you can make a small cut into a larger piece – medium-rare will be warm red center with pink surrounding.

Transform your dinner table into a gourmet experience with these perfectly cooked beef tenderloin tips recipe. The combination of premium beef and a luxurious sauce creates a memorable meal that’s surprisingly simple to prepare. Did you make this recipe? Let us know how it turned out in the comments below!

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