Beef Tenderloin Tips Recipe

Prepare and season beef

Trim any excess fat from the tenderloin tips and pat dry with paper towels. Season evenly with kosher salt and freshly ground black pepper.

Heat a large heavy skillet (preferably cast iron) over medium-high heat. Add 1 tbs vegetable oil and when shimmering, add half of the beef tips in a single layer. Sear without moving for 1.5–2 minutes to develop a brown crust, then stir and sear another 30–60 seconds until nicely browned but not fully cooked through. Remove to a plate and repeat with remaining 1 tbs vegetable oil and beef tips. Reserve juices in the pan.

Reduce heat to medium and add 2 tbs unsalted butter to the same skillet. When melted, add diced onion and celery and sauté for 3–4 minutes until softened and translucent, scraping up browned bits from the bottom of the pan.

Add minced garlic and cook 30–45 seconds until fragrant, taking care not to burn.

Add sliced shiitake mushrooms to the pan and sauté for 4–5 minutes until they release liquid and begin to brown. Season lightly with a pinch of salt and pepper.

Increase heat to medium-high. Add the dry red wine and red wine vinegar to deglaze the pan, scraping the fond with a wooden spoon. Let the liquid reduce by about half, roughly 2–3 minutes, concentrating the flavors.

Add the beef stock, Dijon mustard, Worcestershire sauce, fresh thyme, and bay leaf. Stir to combine and bring to a gentle simmer.

Return the seared beef tips and any accumulated juices back to the skillet. Reduce heat to maintain a gentle simmer and cook for 4–6 minutes until beef reaches desired doneness (medium-rare to medium recommended for tenderloin). Stir in heavy cream (if using) during the last minute of simmering to add richness.

Make a beurre manié to thicken the sauce: in a small bowl, quickly knead together the chilled cubed butter and all-purpose flour until smooth (paste-like).

Whisk small pieces of the beurre manié into the simmering sauce, 1/2 tbs at a time, until the sauce reaches desired consistency. Simmer 1–2 minutes after each addition to cook out raw flour taste. Remove the bay leaf and adjust seasoning with salt and pepper to taste.

Stir in chopped fresh parsley and remove from heat. Let the beef rest in the sauce for 1–2 minutes so flavors marry.

Serve the beef tenderloin tips with shiitake burgundy sauce spooned over. Garnish with an extra pinch of parsley or a thyme sprig if desired.