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Discover a delectable 30-minute smothered steak recipe for Beef Tips in Creamy Mushroom Pan Sauce, perfect for a quick yet elegant dinner!
Welcome to simplicity tag teaming with elegance in one of my favorite recipes! This delicious comfort food classic for Beef Tips in Creamy Mushroom Sauce transforms your kitchen into a gourmet steakhouse in 30 minutes. The star of this dish, bite-sized pieces of beef tenderloin, blends the robust flavors of steak with a luscious herb and Dijon-infused red wine sauce reminiscent of sauce au poivre.
This creamy beef and mushroom dish is a delightful adventure for your taste buds, not to mention your entire family. Interested in other beefy dishes? Ring the bell on the OMG meter when you whip up my French Onion Salisbury Steak or my Farm to Table Beef Stew!
Ingredients for Beef Tips in Mushroom Sauce
When recipes specify few ingredients, the quality of those ingredients should be high. Start with the best beef cut you have access to.
- Beef Tenderloin Steaks: Opt for prime beef tenderloin for supreme tenderness and flavor. Sirloin steak tips or beef stew meat are both budget-friendly substitutions.
- Mushrooms: Creamy mushroom sauce needs mushrooms. Use baby bella mushrooms, cremini mushrooms, or white button mushrooms.
- Shallots: Fresh shallots are essential for depth of flavor. Onion can replace shallots in a pinch.
- Dry Red Wine: A medium-bodied red wine like Merlot or Cabernet Sauvignon works well. You can substitute a dry white wine or Cognac if desired.
- Mustards: Quality Dijon and whole grain mustards are essential for layers of flavor in this savory gravy.
- Heavy Cream: Full-fat heavy cream for richness.
- Fresh Herbs: Fresh parsley, thyme, and sage, elevate the dish.
Substitutions and Variations
Variations cater to different dietary preferences and taste palates, making the recipe versatile and appealing to a wide range of diners.
- Chicken – Pairs wonderfully with creamy mushroom sauce, offering a different but equally delicious flavor profile. Use chicken thighs or breast pieces.
- Seafood – Swap the beef tips with large shrimp or scallops for a delicate, sweet seafood version of the dish. Adds an elegant twist to the recipe.
- Heat – Add a teaspoon of crushed red pepper flakes to the sauce to introduce heat, balancing the creaminess with a warm, spicy undertone.
Step By Step Instructions
Step 1. Gently wipe dirt from the mushrooms using a damp paper towel. Cut into 1/4 inch slices. You will need roughly 2 cups. (Image 1)
Step 2. Cube 2 to 2 1/4 lbs beef tenderloin into 1 1/2-inch pieces. Use Kosher or sea salt and LIBERALLY season the tenderloin tips, tossing well to coat. (Image 2)
Step 3. In a large skillet, cast iron skillet, or braiser (pictured), heat 1 tablespoon olive oil over medium high heat until shimmering. (Image 3)
Step 4. Add the beef all at once and spread to one even layer. Resist the urge to move the tips around the skillet instead allowing the layer to brown on one side. (Image 4)
Step 5. The beef tips are ready to be turned when they freely release from the pan when nudged. If they seem like they are sticking, they are simply not ready to be turned. (Image 5)
Step 6. Brown nicely on all sides but avoid cooking the beef through completely. (Image 6)
Step 7. Use a slotted spoon to remove beef tips to a plate. The fond or brown bits at the bottom of the pan is about to become liquid gold when we deglaze. (Image 7)
Step 8. For reference, the tenderloin tips should be resembling something like this; seared to a deep brown but not quite cooked through on the inside. (Image 8)
Step 9. Reduce heat to medium and add the mushroom slices in as even a layer as you can. (Image 9)
Step 10. Resist the urge to move around the pan instead allowing them to begin to brown and turn a lovely golden color, about 4 to 5 minutes. (Image 10)
Step 11. Use the slotted spoon to remove the mushrooms to the platter with the meat. (Image 11)
Step 12. Return the hot skillet to low heat and add 2 tablespoons butter and 2 medium-sized shallots that have been rough chopped. (Image 12)
Step 13. Cook about 2 minutes until soft and translucent. If the shallots are cooking too fast, reduce the heat. (Image 13)
Step 14. Add 3 cloves of chopped garlic and cook 1 minute more. (Image 14)
Step 15. Now spoon in 1 tablespoon each of a quality Dijon as well as a quality whole grain mustard. I encourage adding any accumulated beef juices to the pan. Stir to a somewhat thick paste. (Image 15)
Step 16. Pour in a cup of low sodium beef broth and stir, scraping up any browned bits stuck to the bottom and slowly bringing to a boil. If you have homemade beef stock, use it. Homemade stocks are far richer than anything available for purchase. (Image 16)
Step 17. Pour in 1/3 cup dry red wine; add a wine you would also drink happily. (Image 17)
Step 18. Next comes Worcestershire sauce, 2 tablespoons; lower the heat to a medium simmer. Continue to cook and stir until the sauce is slightly reduced, about 5 minutes. (Image 18)
Step 19. Remove the pan from the heat momentarily to add 5 tablespoons heavy cream. Whisk to incorporate. (Image 19)
Step 20. Return the skillet to the heat and simmer until the sauce is slightly thickened and coats the back of a spoon, about 5 minutes. Turn off the heat and stir in 1/2 tablespoon of freshly chopped parsley, 1/2 tablespoon of fresh thyme, and 1/2 tablespoon of fresh sage. Taste for seasoning and add salt or pepper, if necessary. (Image 20)
Step 21. Return the beef and the mushrooms to the skillet and stir. (Image 21)
Step 22. Simmer for 10 minutes or until steak tips are medium-rare to medium, and register about 130°F. (Image 22)
Step 23. Garnish with the remaining 1/2 tablespoon chopped fresh parsley, 1/2 tablespoon thyme, and 1/2 tablespoon sage. (Image 23)
Step 24. Let the finished creamy beef with mushroom ensemble stand for 5 minutes. The sauce will further thicken. Serve tips spooned over a comforting starch or riced vegetable. (Image 24) I like to serve my Cheesy Mashed Potato Casserole, a basic cauliflower mash, egg noodles, or cooked Arborio rice.
How to Serve Beef Tips in Creamy Mushroom Pan Sauce
This dish’s versatility makes it perfect for both casual and formal dining settings.
- Ideal for a cozy family dinner, a special date night, or impressing guests at a dinner party.
- Complement with a glass of medium-bodied red wine, like Merlot, enhancing the rich flavors of the sauce.
- Serve over creamy mashed potatoes, buttered egg noodles, or fluffy white rice for a comforting meal. Add a side of steamed green beans or a crisp garden salad for a balanced touch.
Jenny’s Recipe Pro Tips
- Temperature Control is key, so keep a close eye on the heat levels to prevent burning the sauce.
- Fresh Herbs offer brighter flavors than dried ones in this dish.
- Regularly taste the sauce as you go and adjust seasonings as needed.
Refrigerate leftovers in an airtight container for up to 3 days.
Yes, you can certainly either prep the sum of its parts and refrigerate or cook fully and enjoy it the next day. It often tastes even better reheated as the flavors have had time to marry and intensify. To reheat, simply warm it on the stove over low heat, stirring gently.
Yes. Once completely cooled, transfer the beef tips and sauce into freezer-safe containers and for up to 3 months. Thaw the beef tips and sauce in the refrigerator overnight and reheat over low heat on the stove until warmed through. Avoid microwaving/reheating directly from frozen to preserve the texture and flavor of the dish.
More Delicious Beef Recipes for You!
Beef Tips in Creamy Mushroom Pan Sauce
- 2 – 2 ¼ pounds beef tenderloin steaks cut into 1 1/2-inch pieces
- 2 cups mushrooms sliced; any variety
- 1 tablespoon olive oil may also use vegetable oil
- 2 tablespoons butter
- 2 medium-sized shallots chopped
- 3 cloves garlic chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 1 cup low sodium beef broth or homemade beef stock
- ⅓ cup dry red wine
- 2 tablespoons Worcestershire sauce
- 5 tablespoons heavy cream
- 1 tablespoon parsley fresh, chopped
- 1 tablespoon thyme fresh, chopped
- 1 tablespoon sage fresh, chopped
- Kosher salt or sea salt such as Malden; to taste
- black pepper to taste
- Cube the beef and slice the mushrooms. 1 hour before cooking, LIBERALLY salt and pepper the tenderloin tips. Toss to coat well. Set aside to come to room temperature.
- In a large skillet, cast iron skillet, or enameled braiser, heat the olive oil over medium-high heat until shimmering. Add the beef all at once and spread to one even layer. Resist the urge to move the beef tips around the skillet instead, allowing the layer to brown on one side. Tips are ready to be turned when they freely release from the pan when nudged.
- Brown nicely on all sides but avoid cooking the beef through completely. Use a slotted spoon to remove beef tips to a bowl to keep warm. Set aside.
- Reduce heat to medium and add the mushroom slices in a single layer. Again, resist the urge to move around the pan instead allowing them to begin to brown and turn a lovely golden color, about 4 to 5 minutes. Use the slotted spoon to remove the mushrooms to the platter with the meat.
- Return the hot skillet to low heat and add the butter. Once melted, add the shallots. Cook, stirring frequently, about 2 minutes. Add the garlic and cook 1 minute more. Now spoon in both mustards and the beef broth and stir, bringing to a boil. NOTE ** If feasible, I encourage adding any accumulated beef juices to the pan before bringing it to a boil. Stir, scraping up any browned bits stuck to the bottom.
- Add the wine and Worcestershire sauce and continue boiling. Continue to cook and stir until the sauce is slightly reduced, about 5 minutes.
- Remove the pan from the heat momentarily to add the cream. Whisk to incorporate. Return to the heat and simmer very low until the sauce is slightly thickened and coats the back of a spoon, about 5 minutes. Turn off the heat and stir in half each of the freshly chopped parsley, thyme, and sage. Taste for seasoning and add salt or pepper if necessary.
- Return the beef and the mushrooms to the skillet and stir to combine with the herbed pan sauce. Simmer for about 10 minutes or until steak tips are medium-rare to medium, and register about 130°F.
- Garnish with the remaining halves of chopped fresh parsley, thyme, and sage. Serve tips spooned over a comforting starch.
The nutrition value can vary depending on what product(s) you use. The information below is an estimate. Always use a calorie counter you are familiar with.
Please note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not deviate unless otherwise specified.