Beef Tenderloin Tips

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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.

Prep Time15

Cook Time15

Total Time1

Course: Main Course

Cuisine: American

Keyword: beef, christmas, holiday, holidays

Servings: servings

Calories: 142kcal

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

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.

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.

Nutrition

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