Marinated Portabella And Beef Tips Recipe

Prepare garlic and herbs

Peel and finely mince 4 garlic cloves. Finely grate or mince fresh ginger. Finely chop parsley and chives; reserve 1 tablespoon parsley and 1 tablespoon chives for finishing.

Make marinade/zip sauce

In a medium bowl, whisk together 1/2 cup olive oil, 3 tbsp soy sauce, 2 tbsp balsamic vinegar, 1 tbsp Worcestershire, 1 tbsp lemon juice, 1 tbsp brown sugar, 1 tsp grated ginger, 4 minced garlic cloves, 1 tsp smoked paprika, 1/2 tsp red pepper flakes, 1 tsp salt, 3/4 tsp black pepper and 1 tsp honey until sugar dissolves. Stir in 2 tbsp chopped parsley and 1 tbsp chopped chives. Taste and adjust seasoning — the mixture should be bright, slightly sweet, savory, and a little spicy. Reserve about 1/3 cup of this mixture in a small bowl (covered and refrigerated) to use as finishing zip sauce after cooking.

Portion marinade

Divide remaining marinade between two containers: one for the beef and one for the mushrooms. Reserve the reserved 1/3 cup for finishing/garnish only — do not use it for raw-to-cooked cross-contamination.

Marinate beef

Place 1.5 lb beef tenderloin tips in a shallow dish or zip-top bag. Pour the portion of marinade designated for beef over the meat, toss to coat, press out excess air, and refrigerate for 30–45 minutes (no more than 2 hours) to avoid over-tenderizing. Remove beef from refrigerator 20 minutes before grilling to come toward room temperature.

Marinate mushrooms

Clean 4 large portabella mushrooms with a damp cloth and remove stems. Using a spoon, gently scrape out the gills if desired (optional). Brush or pour the mushroom portion of marinade on both sides of each cap, ensuring they absorb some liquid. Let them sit for 20–30 minutes, turning once to marinate evenly.

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). Oil the grill grates or brush mushrooms with the reserved 2 tbsp olive oil to prevent sticking. If using a grill pan, heat it over medium-high and oil lightly.

Grill mushrooms

Place portabella caps gill-side down for 4–5 minutes, then flip and grill 3–4 more minutes with the lid closed. Brush occasionally with the marinade reserved for mushrooms during the first side only. Mushrooms are done when tender, slightly charred, and juicy but not falling apart. Transfer to a plate and tent with foil.

Sear beef tips

Remove beef from marinade and shake off excess (discard used marinade). Lightly season the beef tips with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Add a small pat of butter to a grill-safe cast-iron or place directly on the preheated grill. Grill beef tips for 2–3 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C), 3–4 minutes per side for medium. Avoid overcrowding; cook in batches if needed. Let beef rest 5 minutes before serving.

Finish zip sauce (optional warm)

If you prefer a warm sauce, gently warm the reserved 1/3 cup zip sauce in a small saucepan over low heat for 1–2 minutes, stirring — do not boil. Alternatively, use it cold as a bright finishing drizzle.

Plate and garnish

On a serving platter or individual plates, arrange grilled portabellas and top with rested beef tips. Dot the mushrooms and beef with 1 tbsp unsalted butter to melt over hot items. Spoon the reserved zip sauce over the beef and mushrooms to taste (about 1–2 tbsp per serving). Sprinkle with remaining 1 tbsp chopped parsley and 1 tbsp chopped chives. Serve with lemon wedges for a bright squeeze if desired.

Serving suggestion

Serve immediately while warm. This dish pairs well with grilled vegetables, mashed potatoes, or a simple mixed green salad.