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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 3g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 115mg
