Beef Tenderloin Tips and Mushrooms

by lisa on February 8, 2018 · 6 comments

I live with two big guys that love beef. My vegetarian daughter is at college so my husband and teenage son think they have free range to decide what’s for dinner every night. When I ask them what they want for dinner, it’s usually steak.

That can really drive our grocery bill up so I am going to give you some tips today. Sorry about the pun. I just had to throw it in.

Making tenderloin tips are a great way to get a premium cut of meat without paying the premium price.  Tenderloin tips are basically the leftovers from the tenderloin roasts. They weigh various amounts and come in different sizes because you are getting the leftovers or scraps. The prices are much better than if you were to buy the tenderloin roast or filet mignon steaks. When I see them at my grocery store, I buy as many as I can and store them in the freezer. If there is opportunity to buy tenderloin at a discounted price, I take it!

This is a gourmet meal that cooks really quick. I’m talking so quick that if you have 30 minutes to cook dinner,  you might be able to nap the last ten. I get my cast iron pan really hot and dinner is ready to roll. It’s not necessary to have a cast iron pan but I do love cooking any type of steak in it. I own three different cast iron pans.

Valentines day is next week and this would be a great meal to make at home. I don’t know about you, but I’d much rather make this then be at a crowded steakhouse.  Cancel the reservations, fire up your cast iron pan and have a relaxed dinner with a nice glass of wine!

5.0 from 3 reviews
Beef Tenderloin Tips and Mushrooms
Recipe type: Beef Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
This easy to cook meal is a beef eaters dream dinner!
  • 2 Teaspoons steak seasoning (I used Montreal steak seasoning)
  • 1¼ pound beef tenderloin ends, cut in 1½ inch pieces
  • 10 ounces baby bella mushrooms, cut in half
  • 1 Tablespoon canola oil
  • ½ cup beer
  • 1 Tablespoon salted butter
  • 2 Tablespoons, fresh chopped parsley
  • salt, to taste
  1. Sprinkle the steak seasoning on the mushrooms and steak. Heat the cast iron pan on medium high heat.
  2. Add the oil to the pan and add filet pieces. Cook for two minutes until they start to brown but are not cooked all the way through. Remove from pan.
  3. Add mushrooms to pan and cook until wilted and juices are released, about 5 minutes. Add beer to the pan and reduce heat to medium. Cook until beer starts to reduce and mushrooms look almost cooked through.
  4. Place steak back in pan and cook for about 2 more minutes or until steak is cooked through but still a little pink on the inside.
  5. Sprinkle with fresh parsley and season with salt to taste before serving.


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{ 6 comments… read them below or add one }

mira February 8, 2018 at 11:42 pm

I love beef! Can’t wait to try this recipe!


Raina February 9, 2018 at 1:14 am

This dish looks great– love the simplicity of the recipe and the ingredient list!


Helen Little February 9, 2018 at 7:25 am

This looks absolutely delicious. We love mushrooms in my house, they’re so healthy and tasty. I will try your recipe.


Katherine February 9, 2018 at 8:31 am

Haha, I love the “you might be able to nap the last 10” of cooking this recipe. Sounds like something I could get used to. 😉 But seriously, I’m with your guys on this and I LOVE steak. I could eat it every day, but I know I shouldn’t and I know it gets pricey. But this looks absolutely delicious. My hubby usually cooks the steaks, but I might have to surprise him with this one!


Lynne Laino February 9, 2018 at 2:59 pm

What a delicious and quick dinner!!


elizabeth o February 12, 2018 at 1:44 am

Your dish looks delicious. bet it went over very well with your loved ones. 🙂


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