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Beef Tenderloin Tips in Red Wine Sauce

Beef Tenderloin Tips in Red Wine Sauce are delicious served over hot buttered wide egg noodles.
Course Dinner
Keyword beef tenderloin, mushrooms, noodles, Onion, red wine
Prep Time 20 minutes
Servings 6 servings
Author Lynn / Turnips 2 Tangerines


  • 2 cloves garlic, minced
  • 1 shallot, thinly sliced
  • 8 oz. fresh mushrooms, sliced
  • 3 green onions, thinly sliced
  • 2 tablespoons oil
  • 2 tablespoons butter
  • 1/2 teaspoon each salt and pepper
  • 1 teaspoon dried thyme leaves
  • 2 cans cream of mushroom soup
  • 1 package beefy-onion soup mix
  • 1 cup red wine, or more
  • 1 lb. beef tenderloins, cut into large bite-size pieces
  • 1/4 cup sour cream, optional
  • 16 oz. package Amish-style extra wide egg noodles


  • Saute' garlic, shallots, sliced mushrooms and green onions in oil and butter; add salt, pepper and thyme. In large bowl, mix together soup, beefy-onion soup mix and red wine.
  • Add mushroom mixture to soup mixture, mix well. Add beef tenderloin pieces. Stir to combine.
  • Pour all into a 2 or 3 quart buttered casserole dish, cover tightly with foil.
  • Bake at 300º for 2-1/2 hours, remove foil. Stir in sour cream if using. Cover, bake 1 hour longer.
  • Cook noodles according to package directions. Drain, toss with 2 tablespoons butter.
  • Serve tenderloin tips over hot buttered noodles.