These perfect Beef Tips and Gravy will absolutely melt in your mouth. Serve with mashed potatoes or noodles for a really impressive one-pan meal!
Beef Tips and Gravy
Whether it’s for a special occasion, like a birthday, holiday, or an at-home date night, Beef Tips and Gravy is the perfect meal. It’s a really impressive meal, but easy enough for a weeknight family dinner too!
Check out these recipes for more dinner recipe inspiration: Taco Lasagna | Easy Goulash Recipe | Eggroll in a Bowl | Crawfish Fettuccine | Chicken Sheet Pan Dinner | The Best Steak Marinade
The Ingredients
Here’s what you’ll need to make Beef Tips and Gravy (the exact measurements and full recipe instructions are below in the easy to print recipe card):
Butter – either salted or unsalted butter works well.
Mushrooms – white or cremini mushrooms are great in this dish.
Onion – we used a sweet yellow onion.
Garlic – use fresh minced garlic.
Beef tenderloin – or use any good quality steak you like.
All-purpose flour – the flour will thicken the gravy.
Salt & Black pepper
Olive oil
Red wine – use a good quality red wine for cooking.
Beef broth – regular or low sodium works well.
Worcestershire sauce
How to Make Beef Tips and Gravy
Melt the butter in a large skillet over medium-high heat. Add the mushrooms and sauté until light golden brown. Remove the mushrooms from the pan and set them aside.
Add the onions to the skillet and cook for 3-5 minutes until they start to soften. Reduce heat to low and add garlic and return the mushrooms to the pan; sauté for 30-60 seconds until the garlic is fragrant. Remove the mixture from the skillet and set aside.
In a large bowl, toss together the slices of steak, 2 tablespoons of the flour, salt, and pepper and stir to coat.
Add the olive oil to the skillet over medium-high heat. Add steak and cook just until browned, then remove from the skillet and set aside.
Reduce the heat to low and add the red wine to the skillet and deglaze the pan by scraping up the brown bits from the bottom.
Pour 1/2 cup of beef broth in bowl and set aside. Add the remaining beef broth and the worcestershire sauce to the skillet. Simmer for 5 minutes, stirring occasionally.
In small bowl whisk together the reserved ½ cup of beef broth and the 1/4 cup flour. Whisk this flour mixture into the skillet with the wine and beef broth mixture. Cook for 2 minutes until slightly thickened.
Add the steak and mushroom mixture back to the skillet and simmer for 5-10 minutes.
The result will be delicious steak bites in a rich brown gravy.
How to Serve Beef Tips
Mashed potatoes – nothing quite like a big mound of whipped potatoes to go with beef tips!
Noodles – we used egg noodles and they were a really good accompaniment with this dish.
Bread – add a slice of fresh bread to the side or even serve the beef tips on a hoagie bun.
Mashed cauliflower – for a perfect keto/low carb side dish, serve the steak tips with mashed cauliflower.
How to Store Leftovers
Keep the leftover steak and gravy in an airtight food storage container and refrigerate for up to three days.
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Beef Tips with Gravy
Ingredients
- 3 tablespoons butter
- 1/2 pound mushrooms cleaned and sliced
- 1/2 cup onion finely chopped
- 2 cloves garlic minced
- 1 pound beef tenderloin sliced in bite-size strips
- ¼ cup plus 2 tablespoons all-purpose flour divided
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 2 tablespoon olive oil
- 1/3 cup good quality red wine
- 1 14 ounce can beef broth
- 2 tablespoons worcestershire sauce
Instructions
- Melt the butter in a large skillet over medium high heat. Add the mushrooms and sauté until light golden brown. Remove the mushrooms from the pan and set aside.
- Add the onions to the skillet and cook for 3-5 minutes until they start to soften. Reduce heat to low and add garlic and return the mushrooms to the pan; sauté for 30-60 seconds until the garlic is fragrant. Remove the mixture from the skillet and set aside.
- In a large bow, toss together the slices of steak, 2 tablespoons of the flour, salt, and pepper and stir to coat.
- Add the olive oil to the skillet over medium high heat. Add steak and cook just until browned, then remove from the skillet and set aside.
- Reduce the heat to low and add the red wine to skillet and deglaze the pan by scraping up the brown bits from the bottom. Pour 1/2 cup of beef broth in bowl and set aside. Add the remaining beef broth and the worcestershire sauce to the skillet. Simmer for 5 minutes, stirring occasionally.
- In small bowl whisk together the reserved ½ cup of beef broth and the 1/4 cup flour. Whisk this flour mixture into the skillet with the wine and beef broth mixture. Cook for 2 minutes until slightly thickened.
- Add the steak and mushroom mixture back to the skillet and simmer for 5-10 minutes.
- Serve the steak bites over egg noodles or mashed potatoes.
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