Beef Tips in Cream Sauce is a restaurant-inspired dinner made with tender pieces of filet mignon, roasted mushrooms and Gorgonzola tossed in a rich Dijon brandy cream sauce. A golden, flaky piece of puff pastry is placed right on top, giving you a crisp, buttery bite to enjoy with the creamy beef and mushrooms.
The sauce is what really brings this dish together. Brandy adds depth, Dijon gives it a subtle tang, and Gorgonzola melts into the heavy cream for just the right amount of bold flavor. Break into the puff pastry as you eat and grab a little with the beef, mushrooms and sauce for the perfect bite.
Why You Will Love This Beef Tips in Cream Sauce Recipe
- Tender Beef: Filet mignon is incredibly tender and cooks quickly, making it perfect for this beef tips recipe.
- Rich Cream Sauce: Brandy, Dijon, heavy cream and Gorgonzola combine to create a rich, savory sauce.
- Roasted Mushrooms: Roasting the mushrooms gives them deeper flavor and allows them to brown instead of becoming watery in the sauce.
- Flaky Puff Pastry: The puff pastry is baked separately and placed on top just before serving, so it stays golden and crisp.
- Restaurant-Inspired: This impressive beef dinner is easier to prepare at home than it looks.
Ingredient Substitutions
- Filet Mignon: Filet is ideal because it stays incredibly tender, but sirloin steak, tenderloin tips or another tender cut of beef can be substituted.
- Gorgonzola: Blue cheese can be substituted for Gorgonzola. For a milder flavor, simply use less Gorgonzola.
- Brandy: Cognac works perfectly in place of brandy. For an alcohol-free version, substitute additional beef stock.
- Cremini Mushrooms: Baby bella, white button mushrooms or a combination of your favorite mushrooms can be used.
- Beef Stock: Beef broth can be substituted, although stock typically provides a richer flavor.
- Heavy Cream: Heavy cream is best for creating a rich, smooth sauce. Half-and-half will produce a thinner sauce and may not reduce quite as well.
How to Prepare Beef Tips in Cream Sauce
- Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- Cut the puff pastry into four equal pieces. Arrange on the prepared baking sheet.
- Whisk together the egg and water. Brush the tops of the puff pastry with the egg wash. Bake for 15 to 18 minutes, until puffed and golden. Set aside.
- Toss the mushrooms with olive oil, salt and black pepper. Roast, along with the puff pastry, at 400°F (205°C) for about 15 minutes, until tender and browned. Set aside.
- Pat the beef tips dry. Season with salt, black pepper and garlic powder.
- Heat the olive oil and butter in a large skillet over medium-high heat. Sear the beef for 1 to 2 minutes per side, working in batches if necessary. Transfer to a plate.
- Reduce the heat to medium. Add the butter, shallot, and garlic to the same skillet. Cook for 1 to 2 minutes.
- Remove from heat. Carefully pour in the brandy and scrape up the browned bits from the bottom of the skillet. Simmer for 2 to 3 minutes.
- Pour in the beef stock and Worcestershire sauce. Add the Dijon. Simmer for 3 to 5 minutes to reduce slightly.
- Add the heavy cream. Reduce the heat to medium-low and simmer gently until the sauce begins to thicken, about 6 minutes.
- Stir in 2 ounces of Gorgonzola until melted. Taste and add additional Gorgonzola, if desired.
- Fold the roasted mushrooms into the cream sauce.
- Return the beef tips and any accumulated juices to the skillet. Toss gently and cook for another 1 to 2 minutes, or until the beef reaches your desired doneness.
- Divide the beef tips, mushrooms and cream sauce among individual shallow bowls or plates.
- Place a piece of baked puff pastry on top of each serving. Garnish with fresh parsley. Serve immediately.
How to Serve and Store
- Serve: Divide the beef tips, roasted mushrooms and cream sauce among individual shallow bowls or plates. Place the baked puff pastry on top just before serving. Pair with roasted baby carrots, asparagus, Brussels sprouts, green beans, broccolini or a simple green salad.
- Store leftover beef tips and cream sauce in an airtight container in the refrigerator for up to 3 days. Keep leftover pastry away from the sauce to prevent it from becoming soggy.
- Reheat: Warm the beef and sauce gently in a skillet over low heat. Add a splash of beef stock or heavy cream if the sauce becomes too thick.
- Reheat the Puff Pastry: Warm separately in a 350°F (175°C) oven or air fryer until crisp.
- Freeze: Freezing is not recommended because the cream sauce can separate and the texture of the beef may change.
Frequently Asked Questions
Filet mignon or beef tenderloin tips are ideal because they are extremely tender and only require a quick sear. Sirloin is another good option if you want a more budget-friendly cut.
Yes. Sirloin works well for beef tips, although it will not be quite as tender as filet mignon. Cut the sirloin into evenly sized pieces and avoid overcooking.
Yes. You can leave out the Gorgonzola or substitute another blue cheese. For a milder cheese flavor, a small amount of Parmesan can also be used.
Yes. Replace the brandy with an equal amount of beef stock. The flavor will be slightly different, but you will still have a rich cream sauce.
Yes. Heat a little olive oil or butter in a skillet and sauté the mushrooms until deeply browned.
Beef tips can become tough when overcooked. Sear the beef briefly, remove it from the skillet and return it to the cream sauce only long enough to finish cooking.
No. The puff pastry adds a crisp, buttery element to the dish, but the creamy beef tips are also delicious served with mashed potatoes, egg noodles or rice.
More Beef Recipes to Love
These Beef Tips in Cream Sauce bring together tender filet mignon, roasted mushrooms and a rich Gorgonzola brandy cream sauce in one impressive dish. Finish each serving with golden puff pastry on top and pair with roasted baby carrots or your favorite vegetable for a restaurant-inspired dinner you can easily make at home.
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Beef Tips in Cream Sauce
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Beef Tips in Cream Sauce with tender filet mignon, roasted mushrooms, Gorgonzola and a rich brandy cream sauce topped with flaky puff pastry.
Ingredients
For the Beef Tips:
- 1 1/2 pounds filet mignon, cut into 1 1/2-inch pieces
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 tablespoon butter
For the Roasted Mushrooms:
- 8 ounces cremini or baby bella mushrooms, quartered
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
For the Cream Sauce:
- 1 tablespoon butter
- 1 large shallot, minced
- 3 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1/3 cup brandy or cognac
- 3/4 cup beef stock
- 1 teaspoon Worcestershire sauce
- 3/4 cup heavy cream
- 2 to 3 ounces Gorgonzola cheese, crumbled
- Fresh parsley, for garnish
For the Puff Pastry:
- 1 sheet frozen puff pastry, thawed
- 1 egg
- 1 tablespoon water
Instructions
- Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- Cut the puff pastry into four equal pieces. Arrange on the prepared baking sheet.
- Whisk together the egg and water. Brush the tops of the puff pastry with the egg wash. Bake for 15 to 18 minutes, until puffed and golden. Set aside.
- Toss the mushrooms with olive oil, salt and black pepper. Roast, along with the puff pastry, at 400°F (205°C) for about 15 minutes, until tender and browned. Set aside.
- Pat the beef tips dry. Season with salt, black pepper and garlic powder.
- Heat the olive oil and butter in a large skillet over medium-high heat. Sear the beef for 1 to 2 minutes per side, working in batches if necessary. Transfer to a plate.
- Reduce the heat to medium. Add the butter, shallot, and garlic to the same skillet. Cook for 1 to 2 minutes.
- Remove from heat. Carefully pour in the brandy and scrape up the browned bits from the bottom of the skillet. Simmer for 2 to 3 minutes.
- Pour in the beef stock and Worcestershire sauce. Add the Dijon. Simmer for 3 to 5 minutes to reduce slightly.
- Add the heavy cream. Reduce the heat to medium-low and simmer gently until the sauce begins to thicken, about 6 minutes.
- Stir in 2 ounces of Gorgonzola until melted. Taste and add additional Gorgonzola, if desired.
- Fold the roasted mushrooms into the cream sauce.
- Return the beef tips and any accumulated juices to the skillet. Toss gently and cook for another 1 to 2 minutes, or until the beef reaches your desired doneness.
- Divide the beef tips, mushrooms and cream sauce among individual shallow bowls or plates.
- Place a piece of baked puff pastry on top of each serving. Garnish with fresh parsley. Serve immediately.
- ENJOY!
Notes
- Filet mignon gives you the most tender beef tips, but sirloin or another tender cut of beef can be substituted.
- If possible, allow the beef to come to room temperature for at least 30 minutes.
- Pat the beef very dry before seasoning to help develop a good sear.
- Sear the beef in batches to avoid overcrowding the skillet.
- Do not fully cook the beef during the initial sear. It will finish cooking when returned to the cream sauce.
- Start with 2 ounces of Gorgonzola. Taste the sauce before adding more.
- Cognac can be substituted for the brandy. For an alcohol-free version, use additional beef stock.
- Keep the puff pastry separate until serving. Place it on top of the beef tips just before serving so it stays crisp and flaky.
- Store leftover beef and sauce in the refrigerator for up to 3 days. Store leftover puff pastry separately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Moderate
- Cuisine: American
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