Tender, juicy beef tips are seared to perfection and finished in a rich mushroom sauce with deep, savory flavor. This comforting yet elegant dish delivers steakhouse-style results using simple ingredients and an easy cooking method, making it ideal for both weeknight dinners and special occasions.
Why You’ll Love This Recipe
This recipe creates incredibly tender beef coated in a smooth, flavorful mushroom sauce that feels indulgent without being complicated. It uses pantry-friendly ingredients, comes together quickly, and pairs well with many side dishes. The result is a hearty, satisfying meal that tastes like it came from a fine restaurant.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 pounds beef tenderloin tips or sirloin tips, cut into 1 1/2-inch pieces
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
12 ounces mushrooms, sliced
3 cloves garlic, minced
1 small shallot, finely chopped
1 1/2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1 tablespoon cornstarch
2 tablespoons cold water
Directions
Season the beef tips evenly with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat.
Add the beef in a single layer and sear for 2 to 3 minutes per side until browned. Cook in batches if necessary. Remove the beef from the skillet and set aside.
Lower the heat to medium and add the butter to the skillet.
Add the mushrooms and cook for 5 to 6 minutes, stirring occasionally, until browned and tender.
Stir in the shallot and garlic and cook for 1 minute until fragrant.
Pour in the beef broth and stir well, scraping the bottom of the skillet to release any browned bits.
Add the Worcestershire sauce and thyme, then bring the mixture to a gentle simmer.
Return the beef tips to the skillet and simmer for 5 minutes until the beef is heated through.
In a small bowl, mix the cornstarch with cold water until smooth.
Stir the mixture into the sauce and simmer for 1 to 2 minutes until the sauce thickens.
Taste and adjust seasoning as needed, then serve hot.
Add sliced onions and cook them with the mushrooms for extra depth of flavor.
For a richer sauce, stir in 1/4 cup heavy cream at the end of cooking.
Use a mix of mushrooms such as cremini and button mushrooms for added texture.
Serve over mashed potatoes, rice, egg noodles, or steamed vegetables.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat, adding a small amount of beef broth if the sauce thickens too much.
Avoid high heat to keep the beef tender.
FAQs
Can I use a different cut of beef?
Yes, sirloin tips work very well, though tenderloin will be the most tender.
How do I prevent the beef from becoming tough?
Avoid overcooking and keep the simmer gentle once the beef is added back to the sauce.
Can this recipe be made ahead of time?
Yes, it can be prepared a day in advance and reheated slowly before serving.
What mushrooms work best?
Button mushrooms or cremini mushrooms are ideal, but any mild mushroom will work.
Is this dish freezer-friendly?
It can be frozen for up to 2 months, though the sauce texture is best when fresh.
What sides pair well with this recipe?
Mashed potatoes, rice, pasta, or roasted vegetables are excellent choices.
Can I double the recipe?
Yes, but sear the beef in batches to ensure proper browning.
How thick should the sauce be?
The sauce should be smooth and lightly coat the beef. Add more broth if needed.
Can I skip the butter?
Yes, but the butter adds richness. Extra olive oil can be used instead.
Is this recipe suitable for family dinners?
Absolutely, it is comforting, flavorful, and appealing to all ages.
Conclusion
This beef tips recipe offers rich flavor, tender meat, and a silky mushroom sauce that brings steakhouse quality to your home kitchen. With simple steps and dependable results, it’s a satisfying dish you’ll want to make again and again.
Tender beef tips seared and simmered in a rich Burgundy mushroom sauce, delivering a steakhouse-quality dish perfect for weeknights or special occasions.
Total Time:40 minutes
Yield:4 servings
Ingredients
1 1/2 pounds beef tenderloin tips or sirloin tips, cut into 1 1/2-inch pieces
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
12 ounces mushrooms, sliced
3 cloves garlic, minced
1 small shallot, finely chopped
1 1/2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1 tablespoon cornstarch
2 tablespoons cold water
Instructions
Season the beef tips evenly with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat.
Add the beef in a single layer and sear for 2 to 3 minutes per side until browned. Cook in batches if necessary. Remove the beef and set aside.
Lower heat to medium and add the butter to the skillet.
Add the mushrooms and cook for 5 to 6 minutes, stirring occasionally, until browned and tender.
Stir in the shallot and garlic and cook for 1 minute until fragrant.
Pour in the beef broth and stir well, scraping the bottom of the skillet.
Add Worcestershire sauce and thyme. Bring to a gentle simmer.
Return beef tips to skillet and simmer for 5 minutes until heated through.
In a small bowl, mix cornstarch with cold water until smooth.
Stir mixture into sauce and simmer 1 to 2 minutes until thickened.
Taste and adjust seasoning as needed. Serve hot.
Notes
Add onions with mushrooms for extra flavor.
Stir in 1/4 cup heavy cream for a richer sauce.
Use a mix of mushrooms for added texture.
Serve with mashed potatoes, rice, noodles, or vegetables.
Store leftovers in fridge up to 3 days. Reheat gently with a splash of broth.
