Bourbon Gravy Garlic Potato Tenderloin Tips Tips, FAQ & printable recipe

Tips for success

For the best flavor, choose a high-quality bourbon gravy—it makes a difference. If you have time, sear the beef in a hot skillet before adding it to the slow cooker; this adds a deeper color and flavor, though it’s not necessary.

You can also add a splash of extra bourbon to the pot if you like a stronger kick.

If you prefer a thicker gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking.

Let it bubble and thicken before serving. For a brighter note, a sprinkle of fresh parsley or chives on top before serving adds color and a fresh contrast to the rich gravy.

Variations

• Add Mushrooms: Add 8 oz of sliced cremini or button mushrooms along with the potatoes. They’ll soak up the gravy and add an earthy depth that pairs beautifully with the bourbon.
• Swap the Protein: Use boneless beef short ribs or chuck roast cut into chunks instead of tenderloin tips. Increase the cook time to 8 hours on LOW for fall-apart tenderness.
• Make It Spicy: Add a teaspoon of smoked paprika or a pinch of cayenne pepper to the pot before cooking. The warmth will complement the bourbon without overpowering it.
• Vegetarian Version: Replace the beef with extra potatoes, carrots, and mushrooms. Use a vegetarian mushroom gravy and vegetable broth. Cook on LOW for 4 to 5 hours, until the vegetables are tender.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of broth if needed.

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 heat, stirring occasionally, until hot through. Add a little water or broth to loosen the gravy if needed.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Cool the dish to room temperature within 2 hours of cooking before refrigerating. Reheat gently on the stovetop or in the microwave, adding a splash of water or beef broth if the gravy has thickened too much.

This recipe is perfect for making ahead. You can assemble the raw ingredients in the slow cooker insert and refrigerate overnight, then start cooking the next morning.

Or cook the entire dish, let it cool, and refrigerate for up to 3 days. Reheat in the slow cooker on LOW or on the stovetop until hot through.

Serving ideas

Serve this dish over fluffy white rice to soak up all the delicious gravy. The rice provides a neutral base that lets the beef and potatoes shine.

You can also serve it with crusty bread for dipping, or over mashed potatoes for an extra-indulgent meal. A side of steamed green beans or a simple green salad balances the richness.

For a cozy dinner, ladle the beef and potatoes into bowls and spoon the gravy over the top. The dish is hearty enough to stand alone, but it’s also wonderful with a dollop of sour cream or a sprinkle of fresh herbs. Whether it’s a weeknight or a special occasion, this meal feels comforting and satisfying.

Frequently asked questions

Recipe card

Bourbon Gravy Garlic Potato Tenderloin Tips

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 2 lb beef tenderloin tips
• 1 1/2 lb baby Yukon Gold potatoes, halved
• 2 tbsp minced garlic
• 1 jar brown mushroom-bourbon gravy (about 12 oz)
• 4 tbsp salted butter, cut into pats

Instructions

1. 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.
2. 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.
3. 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.

Contains: milk, gluten, sulfites

Estimated nutrition per serving

Calories

520

Protein

35 g

Carbohydrates

30 g

Fat

28 g

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