Bourbon Gravy French Onion Tenderloin Tips in the Crockpot Step-by-step instructions

Before you start

Before starting, make sure the beef tenderloin tips are trimmed and cut into even pieces if they are not already. Thinly slice the Vidalia onions — about 1/4-inch thick.

Have the beef consommé, bourbon-mushroom gravy, and butter ready. Cook the white rice according to package directions, or prepare it while the beef cooks. No need to sear the beef; the slow cooker does all the work.

Instructions

Layer and Cook

1. 1Layer the Ingredients
   Place the beef tenderloin tips in the bottom of a 6-quart slow cooker. Scatter the sliced Vidalia onions over the beef. Pour the beef consommé over the onions and beef, then add the bourbon-mushroom gravy. Dot the top with the butter pats.
   Look for The beef and onions should be mostly covered by the liquid; the butter pats will melt as it cooks.
   Tip No need to stir before cooking — the layers will meld as the slow cooker works.
2. 2Cover and Cook Low
   Cover the slow cooker with its lid. Cook on LOW for 6 to 8 hours, until the beef is fork-tender and the onions have softened into silky ribbons. Do not lift the lid during the first 4 hours to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for After 6 hours, the beef should shred easily with a fork and the gravy will be dark and fragrant.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Cooking on LOW keeps the beef tender; HIGH heat can make it tough.

After layering, the slow cooker is filled with raw beef, onions, consommé, gravy, and butter. As it cooks, the aroma of bourbon and onions fills the kitchen.

At the end of this phase, the beef is fork-tender and the onions have softened into silky strands. The gravy is bubbling gently and has darkened to a rich mahogany.

Check the Beef

3. 3Check the Beef
   After 6 hours, check the beef for doneness. It should be fork-tender and reach an internal temperature of at least 145°F (63°C). If not tender, continue cooking for up to 2 more hours. Let it rest for 3 minutes before slicing.
   Look for A fork should slide into the beef with little resistance.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the gravy seems thin, leave the lid off for the last 30 minutes to let it reduce slightly.

At the 6-hour mark, the beef should be easily pierced with a fork and register at least 145°F (63°C) internally. The onions are translucent and nearly melted into the gravy. The sauce has thickened slightly and coats the back of a spoon. If the beef is not quite there, continue cooking for another hour.

Rest and Serve

4. 4Let Rest and Serve
   Turn off the slow cooker. Let the beef rest in the gravy for at least 3 minutes before serving. Serve hot over cooked white rice, spooning the gravy and onions over the top.
   Look for The beef should be glistening with gravy and the onions translucent.
   Tip The rest allows the juices to redistribute, making each bite more tender.

After turning off the slow cooker, the beef rests in the hot gravy for a few minutes. The meat is glistening and moist, and the gravy is thick and glossy. When spooned over rice, the beef tips and onions create a hearty, satisfying plate. The first bite is rich, savory, and slightly sweet from the bourbon and onions.

Common mistakes

One common mistake is lifting the lid too often during cooking, which lets out heat and extends the cooking time. Another is cooking on HIGH, which can make the beef tough instead of tender.

Do not skip trimming the beef — excess fat can make the gravy greasy. Also, resist the urge to stir; the layers are meant to cook undisturbed. If the gravy is too thin at the end, leave the lid off for a few minutes to reduce.

How to tell it’s done

The beef is done when it is fork-tender and easily pulls apart, and when an instant-read thermometer inserted into the thickest piece registers at least 145°F (63°C).

The onions should be soft and translucent, and the gravy should be dark, rich, and slightly thickened. If the beef is still tough, continue cooking for 30-minute intervals until it reaches the desired tenderness.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest