Tenderloin Tips (Easy Beef Tips with Mushrooms)

Why You’ll Love These Beef Tenderloin Tips

Tenderloin tips are one of the best quick steak dinners because they cook fast and stay incredibly tender when handled the right way. Since beef tenderloin is already a naturally tender cut, you don’t need a long marinade or complicated prep.

What makes this recipe so good is searing the beef tenderloin tips first, removing them from the pan, then finishing them at the end. That gives the steak pieces a browned outside without overcooking the inside.

Adding the mushrooms make this recipe feel hearty and complete. They cook down in the same pan, release their juices, and soak up the lager beer, butter, and steak seasoning. The result is a simple pan sauce that tastes rich without needing cream or a long simmer.

This is a great recipe for a weeknight steak dinner, but it’s also nice enough for date night or a holiday meal when you want something easy to cook that can still be special.

Ingredients for Tenderloin Tips

• 2 teaspoons steak seasoning of choice
• 1 ¼ pounds beef tenderloin ends, cut into 1 ½-inch pieces
• 10 ounces baby bella mushrooms, cut in half
• 1 tablespoon olive oil
• ½ cup lager beer
• 1 tablespoon salted butter
• 2 tablespoons fresh chopped parsley
• Salt, to taste

How To Make Tenderloin Tips

Step 1: Season The Steak And Mushrooms

Sprinkle the steak seasoning over the beef tenderloin pieces and mushrooms. Toss gently so the seasoning coats everything evenly. Since steak seasoning blends vary in saltiness, you can adjust with extra salt at the end if needed.

Step 2: Sear The Tenderloin Tips

Heat a cast iron skillet over medium-high heat. Add the olive oil, then add the tenderloin pieces in a single layer. Cook for about 2 minutes, turning as needed, until the steak starts to brown on all sides but is not fully cooked through. Remove the steak from the pan and set it aside.

Step 3: Cook The Mushrooms

Add the mushrooms to the same skillet. Cook for about 5 minutes, or until they soften, wilt down, and release their juices. Stir occasionally so they brown evenly and pick up the flavor left in the pan from the steak.

Step 4: Add The Beer

Pour the lager beer into the pan and reduce the heat to medium. Cook until the beer starts to reduce and the mushrooms look almost cooked through. As the beer reduces, it picks up the browned bits from the bottom of the skillet and turns them into the base of the sauce.

Step 5: Add The Butter

Add the salted butter to the pan. Let it melt into the beer and mushroom mixture, then whisk or stir the sauce until it slightly thickens and looks glossy.

Step 6: Finish The Steak In The Sauce

Add the tenderloin tips back to the skillet. Cook for about 2 more minutes, or until the steak is cooked through but still a little pink inside. Try not to overcook the beef since tenderloin is best when it stays tender and juicy.

Step 7: Finish And Serve

Sprinkle the tenderloin tips and mushrooms with fresh chopped parsley. Taste and season with extra salt if needed before serving. It's delicious as is, or you can serve it with this A1 steak sauce or creamy peppercorn sauce.

Expert Tips For The Best Tenderloin Tips

• Use beef tenderloin ends if you can. Tenderloin ends are perfect for this recipe because they’re tender, flavorful, and often more affordable than center-cut filet mignon. Cutting them into bite-sized pieces also makes them cook quickly.
• Cut the steak into even pieces. Aim for 1 ½-inch pieces so the tenderloin tips cook at the same rate. Smaller pieces can overcook quickly, while larger pieces may need more time to finish.
• Don’t over-season before tasting. Steak seasoning blends can be salty, especially if they contain coarse salt. Start with the amount listed, then season with extra salt at the end only if needed.
• Use a hot cast iron skillet. Cast iron holds heat well and helps the steak brown quickly. Since tenderloin cooks fast, you want a good sear without needing to leave it in the pan too long.
• Sear the steak in a single layer. If the pan is overcrowded, the beef will steam instead of brown. Cook in batches if needed so each piece has space to sear.
• Remove the steak before it’s fully cooked. This is the most important step. The tenderloin tips go back into the pan at the end, so they should be browned but still undercooked when you first remove them.
• Let the mushrooms cook down. Mushrooms release a lot of moisture. Give them time to soften and let their juices cook off before adding the beer. This helps the sauce taste deeper and less watery.
• Use lager beer for a balanced sauce. Lager has a clean, mild flavor that works well with steak and mushrooms. It adds depth without making the sauce too bitter or heavy.
• Scrape the browned bits from the pan. After adding the beer, stir the bottom of the skillet to lift up the browned bits from the steak. That’s where a lot of the flavor is.
• Add butter near the end. Butter gives the sauce a glossy finish and rounds out the flavor. Adding it after the beer has reduced helps the sauce thicken slightly and taste richer.
• Don’t overcook the tenderloin. Tenderloin tips are best when they’re still a little pink inside. Overcooking can make even tender beef dry. Once the steak is hot and cooked to your liking, remove it from the heat.

How To Store and Reheat Tenderloin Tips

• Store in the frige: Let the steak and mushrooms cool, then transfer them to an airtight container. Refrigerate for up to 3 days.
• Reheat on the stove: Warm the tenderloin tips and mushrooms in a skillet over low heat with a splash of broth, beer, or water until just heated through.
• Reheat in the microwave: Reheat in short intervals at reduced power if possible. Tenderloin can overcook quickly, so heat gently.
• Keep the steak tender: Avoid high heat when reheating. The goal is to warm the beef, not cook it again.

Tenderloin Tips FAQs

What are tenderloin tips?

Tenderloin tips are small pieces cut from beef tenderloin, usually from the ends or trimmings. They’re very tender, cook quickly, and work especially well in skillet recipes, steak bites, and mushroom sauce dishes.

Are tenderloin tips the same as steak tips?

Not always. Steak tips can come from different cuts of beef, while tenderloin tips specifically come from the tenderloin. Because of that, tenderloin tips are usually more tender than regular steak tips.

How do you cook tenderloin tips so they stay tender?

Cook them quickly over medium-high heat, then finish them briefly in the sauce. Tenderloin is a lean cut, so it doesn’t need a long cook time and can turn tough if overcooked.

What temperature should tenderloin tips be cooked to?

For medium-rare, cook tenderloin tips to 130-135°F. For medium, aim for 140-145°F. Since the pieces are small, they cook fast, so it helps to check them early.

Why are my tenderloin tips tough?

They were most likely overcooked. Tenderloin tips only need a quick sear and a short finish in the sauce. Leaving them on the heat too long can dry them out and make them chewy.

Can I use filet mignon instead of tenderloin tips?

Yes. Filet mignon comes from the tenderloin, so it works well here. Just cut it into bite-size pieces and cook it the same way.

Can I make tenderloin tips without beer?

Yes. You can replace the beer with beef broth, chicken broth, or broth with a splash of Worcestershire sauce. The flavor will be a little different, but the sauce will still be rich and savory.

Can I make tenderloin tips ahead of time?

You can, but they’re best served right after cooking. If you need to make them ahead, slightly undercook the beef so it doesn’t overcook when reheated.

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• Steak kabob marinade
• Flank steak stir fry
• Cajun steak pasta
• Skirt steak marinade