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Tenderloin Tips with Mushroom Cream Sauce


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  • 2 Tbsp. olive oil
  • 1 lb. beef tenderloin tips, cubed
  • 1 Tbsp. black pepper
  • Kosher salt
  • 1 lb. sliced button mushrooms
  • 1/4 cup chopped shallots
  • 1 Tbsp. minced garlic
  • 1/2 cup dry Marsala
  • 1 cup heavy cream
  • 2 oz. cream cheese
  • 2 Tbsp. stone-ground mustard
  • 2 tsp. fresh lemon juice
  • 2 tsp. minced fresh thyme
  • Minced fresh parsley (optional)



Step 1

For the beef, heat oil in a nonstick skillet over high until it shimmers. Season beef with pepper and salt. Add beef to 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 lid and continue cooking until mushrooms brown and liquid evaporates, 7-9 minutes. Add shallots and garlic to skillet; cook until fragrant, 1-2 minutes.

Deglaze skillet with Marsala; reduce by half. Reduce 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 juices accumulated on the plate.

Serve sauce and beef over Lemony Pappardelle; garnish with parsley.

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