Tenderloin Steak Tips Recipe

Marinate

In a large bowl, whisk together 2 tbs olive oil, soy sauce, brown sugar, balsamic vinegar, minced garlic, Worcestershire sauce, smoked paprika, kosher salt, and black pepper. Add the beef tenderloin tips and toss to coat evenly. Cover and marinate in the refrigerator for 30 minutes to 1 hour (minimum 30 minutes to allow flavors to penetrate).

Bring to room temp

Remove the marinated steak tips from the refrigerator 20 minutes before cooking to come closer to room temperature for even cooking.

Sear and finish

Heat a large heavy skillet (cast iron preferred) over medium-high heat until very hot. Add 1 tbs olive oil and 1 tbs unsalted butter. Working in a single layer (do not crowd—cook in batches if needed), add the steak tips and sear undisturbed for 2 minutes to develop a brown crust. Flip and sear the other side for 1.5–2 minutes for medium-rare (adjust time for desired doneness). During the last 30 seconds of cooking, add the remaining 1 tbs unsalted butter and the thyme sprigs; tilt the pan and spoon melted butter over the tips to baste for extra flavor. Transfer cooked steak tips to a warm plate and tent loosely with foil; rest for 5 minutes.

Optional glaze reduction

If you prefer a slightly saucier finish, after removing the steak tips, add any reserved marinade (do not use marinade that has touched raw meat unless boiled) or 2 tbs balsamic + 1 tbs brown sugar to the hot pan. Scrape up browned bits, simmer for 1–2 minutes until slightly thickened, then spoon over rested steak tips.

While the steak rests, make the sauce: in a small bowl, whisk together sour cream, mayonnaise, prepared horseradish, lemon juice, Dijon mustard, chopped chives, 1/4 tsp salt, and 1/4 tsp black pepper until smooth. Taste and adjust heat by adding more horseradish (1/2 tsp increments) or a pinch more salt if desired. Chill briefly or serve immediately alongside warm steak tips.

Arrange the rested steak tips on a serving platter or individual plates. Spoon or serve the creamy horseradish sauce on the side. Sprinkle chopped fresh parsley over the steak tips and add lemon wedges on the side for optional brightness.

Serve immediately while steak is warm. This recipe yields tender, slightly sweet-and-savory tips that pair well with roasted potatoes, a simple salad, or steamed vegetables.