Dinner · Part 3 of 3: Tips & recipe card

Bourbon Gravy French Onion Tenderloin Tips in the Crockpot Tips, FAQ & printable recipe

Name: Bourbon Gravy French Onion Tenderloin Tips in the Crockpot
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: American
Ingredients: 2 lb beef tenderloin tips (or medallions, trimmed); 2 large Vidalia onions, thinly sliced; 1 can (10.5 oz) beef consommé; 1 jar (12 oz) bourbon-mushroom gravy; 4 tbsp salted butter, cut into pats; cooked white rice, for serving

By Clara Weller · Oct 28, 2026

Slow cooker beef tenderloin tips in bourbon gravy with caramelized onions, served over white rice

Prep: 10 min
Cook: 6 h
Total: 6 h 10 min
Serves: 6

Tips for success

For the best flavor, use a good-quality bourbon-mushroom gravy from a jar, or make a quick version by simmering mushrooms, beef broth, and a splash of bourbon.

The alcohol cooks off during the slow cooking, leaving behind a subtle depth that complements the beef without being boozy. If you prefer a thicker gravy, mix a tablespoon of cornstarch with a little water and stir it in during the last 30 minutes.

This dish is forgiving: if the beef is not tender after 6 hours, give it another hour.

The onions can be sliced thicker or thinner depending on your preference — thicker slices hold more texture, while thinner ones melt into the sauce. Serve over rice, noodles, or creamy mashed potatoes to soak up the savory gravy.

Variations

Mushroom and Onion: Add 8 oz of sliced cremini mushrooms along with the onions for extra earthy flavor. The mushrooms will cook down and meld with the gravy. No other changes needed.
Herb-Infused: Stir in 2 sprigs of fresh thyme and 1 bay leaf with the other ingredients. Remove before serving. The herbs add a subtle aromatic note that brightens the rich gravy.
Spicy Kick: Add 1 teaspoon of smoked paprika and 1/2 teaspoon of cayenne pepper to the slow cooker along with the other ingredients. The heat balances the sweetness of the onions and bourbon.
Vegetable Add-In: Add 2 carrots, peeled and sliced, and 2 celery stalks, chopped, along with the onions. They will soften during cooking and add extra body to the sauce.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a little water or broth to loosen the gravy.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a saucepan over medium-low heat, stirring occasionally, until heated through. Add a splash of beef broth if needed to restore the gravy's consistency.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The beef will continue to absorb the gravy, becoming even more tender.

Reheat gently on the stovetop or in the microwave, adding a splash of beef broth if the gravy has thickened too much. Do not let leftovers sit at room temperature for more than 2 hours before refrigerating.

This recipe is perfect for making ahead. Assemble the ingredients in the slow cooker insert, cover, and refrigerate overnight.

In the morning, place the insert in the slow cooker and cook on LOW as directed, adding 30 minutes to the cooking time. Alternatively, cook the full batch and freeze portions for up to 3 months.

Serving ideas

Serve the tenderloin tips and gravy over a bed of fluffy white rice, allowing the rice to soak up the rich sauce. The sweetness of the onions and the savory bourbon gravy make each bite deeply satisfying. A side of steamed green beans or a simple green salad adds a fresh contrast to the hearty dish.

For a more indulgent meal, serve over buttered egg noodles or creamy mashed potatoes. Garnish with a sprinkle of fresh parsley if desired, though the dish is delicious as is. The beef is so tender it can be eaten with just a fork, and the gravy is perfect for sopping up with crusty bread.

Frequently asked questions

Can this recipe be made with a different cut of beef?

Yes, sirloin tips or chuck roast cut into chunks work well. Chuck roast has more fat and connective tissue, so it becomes very tender with long cooking. Adjust cooking time as needed — chuck may require up to 8 hours on LOW to reach the same tenderness.

What if the gravy is too thin after cooking?

If the gravy is thinner than desired, remove the lid and let it simmer on HIGH for 15 to 30 minutes to reduce. Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the gravy, then cook for 5 more minutes until thickened.

Can this dish be cooked on HIGH instead of LOW?

It can be cooked on HIGH for 3 to 4 hours, but the beef may not become as tender as with LOW cooking. Low heat allows the collagen to break down slowly, yielding the most fork-tender results. If using HIGH, check for doneness at 3 hours.

Is the alcohol in the bourbon gravy cooked off?

Yes, the slow cooking process evaporates the alcohol, leaving only the flavor. The dish is safe for all ages, though the bourbon adds a subtle sweetness and depth. If preferred, use a non-alcoholic bourbon flavoring or omit it and add a splash of apple juice.

Can leftovers be frozen?

Absolutely. Let the dish cool completely, then transfer to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or microwave, adding a little broth if needed.

Recipe card

Bourbon Gravy French Onion Tenderloin Tips in the Crockpot

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

2 lb beef tenderloin tips (or medallions, trimmed)
2 large Vidalia onions, thinly sliced
1 can (10.5 oz) beef consommé
1 jar (12 oz) bourbon-mushroom gravy
4 tbsp salted butter, cut into pats
cooked white rice, for serving

Instructions

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.
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.
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.
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.

Contains: milk, gluten, sulfites

Estimated nutrition per serving

Calories: 425
Protein: 32 g
Carbohydrates: 18 g
Fat: 24 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.