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Tenderloin tips with mushroom cream sauce


Tender tenderloin tips with a tangy cream sauce served over noodles or rice.

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Rate this recipe 4.3/5 (9 Votes)


  • For Sauce:
  • 2 T oil
  • 1 lb beef tenderloin tips, cubed
  • 1 T black pepper
  • Kosher salt
  • 1 lb sliced button mushrooms
  • 1/4 c chopped shallots
  • 1 T minced garlic
  • 1/2 c dry Marsala (not sweet) or dry white wine or dry sherry
  • 1 c heavy cream
  • 2 oz cream cheese
  • 2 T stone-ground mustard
  • 2 tsp fresh lemon juice
  • 2 tsp minced fresh thyme



Step 1

Heat oil in a non-stick skillet over high heat until it shimmers. Season beef with pepper and salt. Add beef to the skillet and sear until browned on all sides, transfer to a plate.
For the sauce: add mushrooms to the same skillet, cover and cook over high heat until they release their liquid. Remove the lid and continue cooking until mushrooms brown and liquid evaporates 7-9 minutes. Add shallots and garlic to the skillet; cook until fragrant 1-2 minutes.
Deglaze skillet with Marsala; reduce by half. Reduce the heat to medium and stir in cream, cream cheese, and mustard. Simmer sauce until thickened 3-5 minutes. Stir in lemon juice, thyme, and any meat juice accumulated on the plate. Serve sauce over beef on rice or noodles.


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