Buying a whole beef tenderloin can be a great way to purchase a deliciously tender cut of beef at a savings and get several meals from it. This dish is a quick stir-fry made from the parts of the whole tenderloin that are left over after slicing it into filet mignon. Flavored with garlic and combined with tomatoes, mushrooms and scallions, these tender bits of steak make a fabulous one-dish meal to serve over rice.
PrintTenderloin Tips with Garlic and Mushrooms
Bite-sized morsels of beef tenderloin are flavored with garlic, stir-fried and combined with tomatoes and scallions for a simple one-dish meal to serve over rice.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dishes
Ingredients
- 1 lb beef tenderloin tips, cut into 1-inch cubes
- 4 to 5 cloves garlic, very finely chopped
- 2 tablespoons vegetable oil, divided
- 2 teaspoons soy sauce
- 1/2 teaspoon Worcestershire sauce
- Salt and freshly ground black pepper
- 8 ounces cremini or white button mushrooms, sliced
- 1–1/2 cups grape or cherry tomatoes, halved
- 4 to 5 scallions, chopped
- 1 tablespoon butter
- Steamed white or brown rice
Instructions
- Combine the tenderloin tips, garlic, 1 tablespoon of the vegetable oil, soy sauce and Worcestershire in a mixing bowl. Season with salt and pepper and toss to coat the beef thoroughly.Set aside for 15 minutes at room temperature.
- Heat the remaining tablespoon of vegetable oil in a large, heavy skillet or wok over medium-high heat. Add the mushrooms and stir-fry until lightly browned, 4 to 5 minutes. Add the beef mixture and stir fry until browned on the outside, 2 to 3 minutes for medium rare.
- Add the tomatoes and scallions and toss to combine. Add the butter and continue cooking just long enough to coat the meat with the pan juices. Remove from the heat.
- To serve, plate individual servings of rice and top with the steak mixture.
Laura says
Good recipe but would like more vegetables added.
Lynne Webb says
Hi Laura,
Broccoli florets would be a nice addition. I’d steam them until crisp-tender prior to adding them though.
Jennie says
When you have a beautiful tender piece of meat, this recipe is wonderful. Serve it over rice and enjoy!
★★★★
Lynne Webb says
Hi Jennie,
This recipe is a once-in-a-while treat. We don’t get tenderloin tips all that often. Glad you like it.
Michael Sulman says
This recipe looks great! I plan to try it tonight.