Sautted Beef Tips Recipe

Marinate

Place the cubed beef in a bowl or resealable bag. Add soy sauce, Worcestershire sauce, lemon juice, 1 tablespoon olive oil, minced garlic (2 cloves), and 1/2 tsp black pepper. Toss or shake to coat evenly. Refrigerate and let marinate for 20–30 minutes (or up to 2 hours).

Prepare vegetables

While the beef marinates, slice the onion and mushrooms and mince 2 cloves of garlic. Remove thyme leaves from stems if using fresh.

Sauté vegetables

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When shimmering, add the sliced onions. Cook, stirring occasionally, until they begin to soften and turn translucent, about 4–5 minutes. Add the sliced mushrooms and continue to cook until mushrooms release their moisture and begin to brown, about 5–6 minutes. Push vegetables to the side of the pan, add the remaining 1 tablespoon butter, then add the minced garlic and thyme. Sauté for about 30 seconds until fragrant. Transfer the cooked vegetables to a plate and set aside.

Sear the beef

Increase heat to medium-high to high. Remove beef from marinade, letting excess drip off (reserve marinade). Add a thin film of oil to the empty skillet if needed. In a single layer, add beef cubes (work in batches if necessary to avoid crowding). Sear without moving for about 1.5–2 minutes per side until well-browned. Use tongs to turn and brown all sides; total searing time per batch ~4–6 minutes. Transfer seared beef to the plate with the vegetables.

Deglaze & build sauce

Reduce heat to medium. Pour the reserved marinade into the hot skillet to deglaze, scraping up brown bits from the bottom with a wooden spoon. Add the red wine (if using) and simmer 1–2 minutes to reduce slightly. Add the beef stock and Dijon mustard, stirring to combine. Bring to a gentle simmer.

Thicken sauce & finish

Make a slurry by whisking 1 teaspoon cornstarch into 1 tablespoon cold water until smooth. Slowly whisk the slurry into the simmering sauce. Simmer for 1–2 minutes until sauce thickens slightly. Taste and season with 1/2 tsp salt and additional black pepper if desired. Return the seared beef and reserved vegetables to the skillet, stirring to coat in the sauce. Cook together for 2–3 minutes until beef reaches desired doneness (internal temp ~130–135°F for medium-rare) and flavors meld. Remove from heat.

Garnish & serve

Sprinkle chopped fresh parsley over the beef tips. Serve immediately over mashed potatoes, rice, buttered noodles, or crusty bread to soak up the sauce.