Beef Tenderloin Tips
These Beef Tenderloin Tips are the easiest yet richest dinner recipe that the whole family will love. By cutting the steak into smaller pieces, you get that crusty sear on all sides before coating in the most decadent rosemary butter sauce. Made in under 30 minutes, it’s restaurant-quality flavors at home.
Anytime we have steak at home, my husband gets so excited! It’s the perfect rich and flavorful meal that takes minimal effort. These Beef Tenderloin Tips are about as tender as a steak recipe can get and are made easy by searing in a single skillet.
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My other favorite part of these Beef Tenderloin Tips and Gravy is I can make them anytime of the year since there’s no grill required. I recommend using a cast iron skillet, it makes for the best crust. If you love a great steak recipe my Steak Pasta and Steak Sandwich are two others you should give a try.
Table of Contents
why you’ll love this recipe
- 5 ingredient dinner recipe. It’s that quick and simple! These steak bites only use a single skillet for ease of cooking.
- So flavorful and comforting. If you’re looking for a hearty meal with minimal effort, it’s definitely these beef tenderloin tips.
- Quick to make a full meal. Serve them over mashed potatoes, rice, or even alongside a baked potato and you’re good to go!
ingredients
Scroll down for specific ingredient amounts in the recipe card.
- Filet mignon: Cut into even-sized cubes, 1 ½ to 2 inches so they cook at the same rate. If you want to use another cut, I recommend that it’s lean, like sirloin or strip steaks, for a tender bite.
- Olive oil: Cooking oil for the recipe.
- Salted butter: Adds creaminess and richness to the sauce.
- Garlic cloves: Infuses every bite with even more rich flavor.
- Fresh rosemary: Adds rich and warm herb flavor.
- Salt and black pepper: Always season to taste to help elevate the flavors.
Tools You’ll Need
how to make beef tenderloin tips
- Remove the beef tenderloin tips from the refrigerator about 30 minutes before cooking. Pat dry with paper towels and season generously with salt and pepper.
- Place a large cast iron skillet over medium-high heat. Add olive oil and 1 tablespoon butter, and heat until shimmering.
- Don’t overcrowd the pan. Work in batches if needed. Add the beef cubes to the skillet in a single layer. Sear 30-90 seconds, turning once, until deeply browned and to preferred doneness. Remove to a plate.
- Reduce heat to medium. Add the remaining butter, smashed garlic cloves, and rosemary sprigs to the skillet. Stir and spoon the butter around the pan for 1–2 minutes, until fragrant and lightly golden.
- Return the beef tips and any juices to the skillet. Toss gently to coat in the rosemary-garlic butter for 30–60 seconds.
- Remove rosemary sprigs and garlic cloves if desired. Serve hot with a spoonful of the pan butter drizzled over the top.
expert tips
- Always remove the steak from the fridge 30 minutes before cooking. This allows the steak to cook more evenly for a melt-in-your-mouth texture.
- Avoid crowding the skillet to much when searing. If you need to do this in batches then use a plate to separate the tips. If you crowd the pan too much, this will cause the tips to steam rather than sear.
- Use another cut of steak. You can also use strip steak or sirloin steak if desired.
- Make the rosemary butter sauce in the same skillet as you seared the steak. This will infuse the butter with the delicious meat juices to make the sauce even more flavorful.
- Make it in the slow cooker. I have crockpot steak bites too as well as a classic version using a cheaper cut of meat on the stovetop.
What to Serve with beef tenderloin steak bites
There are so many options to make this a complete meal. It’s one of the most comforting yet quick dinners we make all year round. Here are some sides my family loves:
- Crock Pot Scalloped Potatoes
- Baked Macaroni and Cheese
- Loaded Mashed Potatoes
- Sour Cream Mashed Potatoes (3 ingredients)
storage
Store any leftover beef tenderloin steak bites in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop until warmed through, just a couple of minutes.
You can also freeze the steak bites for up to 2 months. Thaw overnight in the fridge and reheat according to the instructions above.
Frequently Asked Questions
It’s also called filet mignon when it’s cut into individual steaks. It’s the most tender cut with minimal fat and is inside the cow’s backbone.
Same as classic beef tips. You’ll want to sear them on all sides for a nice crust before building a decadent gravy in the skillet to coat them in.
Of course! Cook them right after you remove the beef tips to a plate. They’ll need to saute over medium heat for 7 to 9 minutes until nicely golden brown. .
More Easy beef recipes
Beef Tenderloin Tips
Ingredients
- 1 1/2 pounds filet mignon cut into 1 1/2-2-inch cubes
- 2 tablespoons olive oil
- 3 tablespoons salted butter divided
- 4-5 garlic cloves
- 2-3 sprigs fresh rosemary
- salt and black pepper amount as desired
Instructions
- Remove the beef tenderloin tips from the refrigerator about 30 minutes before cooking. Pat dry with paper towels and season generously with salt and pepper.
- Place a large cast iron skillet over medium-high heat. Add olive oil and 1 tablespoon butter, and heat until shimmering.
- Don't overcrowd the pan. Work in batches if needed. Add the beef cubes to the skillet in a single layer. Sear 30-90 seconds, turning once, until deeply browned and to preferred doneness. Remove to a plate.
- Reduce heat to medium. Add the remaining butter, smashed garlic cloves, and rosemary sprigs to the skillet. Stir and spoon the butter around the pan for 1–2 minutes, until fragrant and lightly golden.
- Return the beef tips and any juices to the skillet. Toss gently to coat in the rosemary-garlic butter for 30–60 seconds.
- Remove rosemary sprigs and garlic cloves if desired. Serve hot with a spoonful of the pan butter drizzled over the top.
Notes
- Always remove the steak from the fridge 30 minutes before cooking. This allows the steak to cook more evenly for a melt-in-your-mouth texture.
- Avoid crowding the skillet to much when searing. If you need to do this in batches then use a plate to separate the tips. If you crowd the pan too much, this will cause the tips to steam rather than sear.
- Use another cut of steak. You can also use strip steak or sirloin steak if desired.
- Make the rosemary butter sauce in the same skillet as you seared the steak. This will infuse the butter with the delicious meat juices to make the sauce even more flavorful.
- Make it in the slow cooker. I have crockpot steak bites too as well as a classic version using a cheaper cut of meat on the stovetop.
Nutrition
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
