Beef Tenderloin Steak Tips for Date Night | Valentine's Dinner at Home

beef tenderloin

🥗Healthier: sirloin

💰Cheaper: chuck roast

Sirloin is leaner and more affordable than tenderloin.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is more affordable.

red wine

🥗Healthier: grape juice

💰Cheaper: beef broth

Grape juice adds sweetness without alcohol, while broth is cheaper.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are a cost-effective alternative with longer shelf life.

Remove beef tenderloin tips from the fridge and let them sit at room temperature for 30 minutes.

Trim any large chunks of fat from the beef and cut into similar-sized pieces.

Dice the yellow onion and slice the cremini mushrooms.

Mince the garlic and fresh parsley.

Season the beef with salt, black pepper, Worcestershire sauce, and dried thyme.

Heat 1 tablespoon of butter in a 7-quart Dutch oven over medium-low heat.

Add the onions and mushrooms, season with a pinch of salt, and cover to cook for about 4 minutes, stirring halfway through.

Add minced garlic and cook for an additional 60 seconds.

Transfer the cooked vegetables to a bowl, leaving the juices in the Dutch oven.

Increase heat to medium and add the beef in batches, cooking for 2 to 5 minutes on each side until browned and reaching an internal temperature of 140°F for medium.

Remove the beef and deglaze the pan with red wine, scraping up the brown bits.

Reduce heat to low and add heavy cream and a tablespoon of butter, stirring to combine.

Return the mushrooms, onions, and beef to the Dutch oven and stir to coat in the sauce.

Serve immediately, garnished with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens