Steak tips are always a comfort-food favorite, but using filet mignon takes this dish to another level. Filet cooks quickly, stays incredibly tender, and creates a restaurant-style meal, without any extra effort. These Steak Tips with Mushroom Gravy deliver rich flavor, perfectly seared bites of beef, and a savory homemade gravy loaded with mushrooms. Serve it over mashed potatoes, rice, or noodles.
Why You Will Love This Steak Tips Recipe
- Quick-Cooking Filet Tips – Using filet mignon means shorter cook time, ultra-tender steak tips, and melt-in-your-mouth bites.
- Savory Mushroom Gravy – These steak tips with mushroom gravy are loaded with cremini mushrooms, garlic, shallots, beef stock, Worcestershire sauce, and Dijon for incredible depth of flavor.
- Weeknight-Friendly Comfort Food – A one-pan steak dinner that tastes like it came from your favorite steakhouse.
- Versatile Serving Options – This tender steak recipe pairs perfectly with mashed potatoes, rice, buttered noodles, roasted veggies, or even creamy polenta.
Ingredient Substitutions
- Filet Mignon → Substitute with sirloin tips, ribeye, New York strip, flap steak or flat iron (cook times will vary; see FAQ).
- Cremini Mushrooms → Instead, use white button mushrooms, baby bellas, shiitake mushrooms, or a mix.
- Beef Stock → Chicken stock or vegetable stock can be used as substitutes.
- Better Than Bouillon → Omit, if desired.
- Dijon Mustard → Replace with spicy brown mustard or stone-ground mustard.
- Shallot → Substitute with a small yellow onion or sweet onion.
How to Prepare Steak Tips with Gravy
- Cut the filet mignon into steak tips. Pat dry.
- Season with a teaspoon salt, the black pepper, and garlic powder. Toss to coat.
- Heat the olive oil in a deep sauté pan. Sear the steak tips in batches, until browned. Remove to a bowl.
- In the same pan, melt the butter. Add the shallots and garlic; sauté for 1–2 minutes.
- Add the sliced mushrooms and season with the remaining 1/2 teaspoon salt. Cook until the mushrooms reduce and brown.
- Sprinkle the flour over the mushrooms. Cook for 2–3 minutes to remove the raw flour taste.
- Pour in the beef stock, then add the Worcestershire sauce and beef base. Increase heat and allow to simmer until thickened.
- Turn heat to low and stir in the Dijon mustard.
- Add back the steak tips. Add the cracked black pepper and fresh parsley. Warm through for about a minute.
- Serve over rice, mashed potatoes, or noodles. Garnish with more parsley and cracked pepper.
How to Serve and Store
- Serve these steak tips with mushroom gravy with rice, mashed potatoes, buttered egg noodles, polenta or cauliflower mash.
- Pair with roasted asparagus, broccoli, peas or green beans.
- Store leftovers in the fridge for up to 3 days.
- Reheat gently on the stovetop with a splash of beef stock.
- Freeze, without the steak, for best texture (the gravy freezes perfectly).
Frequently Asked Questions
- Can I use a different cut of meat? Yes. Sirloin, ribeye, strip steak, flap steak, or flat iron will all work. Tougher cuts may need to simmer in the gravy before finishing so they become tender.
- Can I double the gravy? Absolutely—just double everything in the gravy section, except for the mushrooms.
- Can I make this without mushrooms? You can omit them, or replace them with caramelized onions.
- Is Dijon mustard required? It adds a subtle tang and depth, but you can replace it with stone-ground mustard or leave it out.
More Easy Steak Recipes to Love
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Steak Tips with Mushroom Gravy
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
These Steak Tips with Mushroom Gravy deliver rich flavor, perfectly seared bites of beef, and a savory homemade gravy loaded with mushrooms, garlic, and shallots. Serve it over mashed potatoes, rice, or noodles.
Ingredients
Steak Tips:
- 1 pound filet mignon, cut into tips
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 1/2 teaspoons olive oil
Mushroom Gravy:
- 2 tablespoons butter
- 1 small shallot, minced
- 4 garlic cloves, minced
- 16 ounces cremini mushrooms, sliced
- 1/2 teaspoon salt
- 2 tablespoons flour
- 1 1/2 cups beef stock
- 4 dashes Worcestershire sauce
- 1/2 teaspoon Better Than Bouillon beef base
- 1 teaspoon Dijon mustard
- 1/2 teaspoon cracked black pepper, plus more for garnish
- 2 tablespoons fresh chopped parsley
Instructions
- Cut the filet mignon into steak tips. Pat dry.
- Season with a teaspoon salt, the black pepper, and garlic powder. Toss to coat.
- Heat the olive oil in a deep sauté pan. Sear the steak tips in batches, until browned. Remove to a bowl.
- In the same pan, melt the butter. Add the shallots and garlic; sauté for 1–2 minutes.
- Add the sliced mushrooms and season with the remaining 1/2 teaspoon salt. Cook until the mushrooms reduce and brown.
- Sprinkle the flour over the mushrooms. Cook for 2–3 minutes to remove the raw flour taste.
- Pour in the beef stock, then add the Worcestershire sauce and beef base. Increase heat and allow to simmer until thickened.
- Turn heat to low and stir in the Dijon mustard.
- Add back the steak tips. Add the cracked black pepper and fresh parsley. Warm through for about a minute.
- Serve over rice, mashed potatoes, or noodles. Garnish with more parsley and cracked pepper.
- ENJOY!
Equipment
Notes
- If possible, allow the steak to come to room temperature.
- Patting the steak dry helps you get the best sear.
- Sear in batches, as crowding the pan will steam the meat.
- Let the gravy simmer long enough to thicken before adding Dijon.
- Add the steak back at the end to keep it tender (especially true when using filet).
- Fresh parsley and cracked pepper truly elevate the final flavor.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Easy
- Cuisine: American
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