Bourbon Gravy Garlic Potato Tenderloin Tips Step-by-step instructions

Before you start

Before you start, make sure you have a 6- to 7-quart slow cooker. If you’re serving this over rice, get the rice going before you start layering the slow cooker, or cook it while the beef simmers.

Halve the baby potatoes if they’re larger than a golf ball, and mince the garlic if you’re using fresh cloves. Cut the butter into small pats so they melt evenly. No need to brown the beef first—this is a true dump-and-forget recipe.

Instructions

Layer and Forget

1. 1Layer the Ingredients
   Place the beef tenderloin tips in the bottom of a 6- to 7-quart slow cooker. Scatter the halved baby Yukon Gold potatoes over the beef, then sprinkle the minced garlic over the potatoes and beef. Pour the jar of brown mushroom-bourbon gravy over everything, making sure the gravy covers the beef and potatoes as much as possible. Top with the butter pats.
   Look for The beef and potatoes are nestled in the gravy with butter melting on top.
   Tip No need to stir—the slow cooker will blend the flavors as it cooks.

At the end of this phase, you have a raw layer of beef, potatoes, garlic, and gravy in the slow cooker. The butter pats are on top, starting to soften.

The scene is simple—no browning, no sautéing—just raw ingredients ready to transform. The gravy is thick and dark, and the potatoes are nestled around the beef. This is the 'dump it in' moment.

Slow-Cook to Perfection

2. 2Slow-Cook Until Tender
   Cover the slow cooker and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the beef is fork-tender and the potatoes are easily pierced with a knife. The gravy will be bubbling and slightly thickened. Stir gently before serving, being careful not to break up the beef. Let it rest for 3 minutes before slicing.
   Look for The beef is fork-tender and the potatoes are soft but not falling apart.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For the most tender beef, cook on LOW—the longer, gentler heat breaks down the meat without drying it out.

After several hours, the slow cooker is bubbling gently. The aroma of bourbon, mushrooms, and garlic fills the kitchen. The beef has turned a deep brown and is fork-tender, while the potatoes are soft and buttery. The gravy has thickened slightly and clings to the meat and potatoes. Everything looks glossy and rich, and the steam rises invitingly.

Rest and Serve

3. 3Rest and Serve
   Turn off the slow cooker and let the beef rest in the gravy for at least 3 minutes before serving. This allows the juices to redistribute, keeping the meat moist. Serve the beef and potatoes over fluffy white rice, spooning extra gravy over the top.
   Look for Steam rises from the glossy gravy as you spoon it over the rice.
   Tip The rest is short but important—don't skip it for the most succulent beef.

The slow cooker is off, and the dish rests for a few minutes. When you spoon it over rice, the gravy flows slowly and coats the rice perfectly. The beef is moist and tender, the potatoes are creamy, and the garlic has melted into the sauce. The plate looks like a hearty, comforting meal that’s ready to be enjoyed.

Common mistakes

A common mistake is lifting the lid to check on the food too often—that lets out heat and extends cooking time. Trust the slow cooker and wait until the minimum time is up.

Another pitfall is using potatoes that are too large; they won’t cook through in the same time as the beef. Cut them into uniform halves or quarters. Finally, resist the urge to stir vigorously; the beef and potatoes are tender and can break apart easily.

How to tell it’s done

The dish is done when the beef is fork-tender and the potatoes are easily pierced with a knife. The gravy should be bubbling and slightly thickened, with a rich aroma of bourbon and mushrooms.

For food safety, the beef should reach an internal temperature of at least 145°F (63°C). Since the beef is cooked low and slow, it will be well beyond that, but using an instant-read thermometer is a good habit. Let the beef rest for 3 minutes before serving to keep it juicy.

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