A cozy one‑pan beef tenderloin tips dinner with pan‑sauteed vegetables, a splash of white wine, and just enough broth to bring everything together. Tender, flavorful, and ready in under 30 minutes, perfect for weeknights or entertaining.

Beef Tenderloin Tips with Vegetables

This dish, inspired by Jacques Pepin's Instant Beef Tenderloin Stew, isn't like the traditional, thick stew we think of in the South. This is more of a skillet meal, but with a stew vibe.

The focus stays on the beef tenderloin that cooks quickly and stays buttery‑soft, while the vegetables help it to feel hearty like a traditional stew, but without being overly heavy.

What comes out of the pan in the end, is tender beef tips, tossed with potatoes and carrots, earthy mushrooms, sweet peas, and just enough white wine and broth to pull everything together with a glossy, savory finish.

It’s the kind of one‑pan dinner that feels rustic and comforting, but still a little elevated thanks to the tenderloin. It’s both simple enough for a busy night, but also special enough to serve when you want something a little extra. If you love a hearty, comforting dinner that doesn’t require hours on the stove, this skillet meal is going to earn a permanent spot in your rotation.

Just a quick reminder.... if you aren't interested in the chit chat, info, photos, tips, product recommendations and such on a blog, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post for the full recipe and printable!

And the best part is that everything cooks in one pan, so cleanup is just as easy as the cooking. I hope it brings as much warmth to your table as it did to mine.

Here's what you'll need to make my Beef Tenderloin Tips with Vegetables:

• 1 pound beef tenderloin tips
• 2 to 3 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 1 medium potato, rinsed and cut into 1/2-inch cubes
• 1 cup baby carrots
• 1 cup halved button mushrooms
• 1/2 cup chopped onion
• 1 tablespoon chopped garlic
• 1/2 cup frozen peas, thawed
• 1/2 teaspoon salt, divided
• 1/4 teaspoon fresh ground pepper
• 1/4 teaspoon Creole or Cajun seasoning, or to taste, optional
• 1/4 cup dry white wine
• 1/4 cup chicken broth

Here's how to make it.

Let tenderloin tips rest at room temperature for 30 minutes.

Season the meat with half of the salt, reserving the rest for the veggies. Add the pepper and Creole or Cajun seasoning, if using. You may also substitute your favorite all-purpose seasoning blend as well.

Heat 1 tablespoon of the butter in a large nonstick pot or deep skillet over medium-high heat until very hot and foaming. Add half of the tips.

Brown for about 1 minute per side. Remove to a plate and set aside. Add more butter to skillet if necessary and brown the remaining beef.

Add remaining butter plus the olive oil to the skillet drippings.

Add potatoes, carrots and mushrooms.

Toss to coat.

Cover and cook, stirring occasionally, about 8 minutes.

Or until vegetables are soft when pierced.

Add onion; toss and cook for about 2 minutes.

Add the garlic, peas and the remaining salt; cook, stirring constantly, another minute until garlic is fragrant.

Add wine and stock to the skillet.

Stir to combine, bring to a boil and cook, uncovered, for about 30 seconds, stirring constantly.

Return meat to skillet.

Toss together to warm meat through to desired degree of doneness.

Transfer to a platter with juices and serve immediately.

For more of my favorite skillet recipes, visit my page on Pinterest!

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Posted by DeepSouthDish.com on January 26, 2026

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