Bourbon Gravy Green Bean Tenderloin Tips Step-by-step instructions

Before you start

Before you start, cut the beef tenderloin tips into bite-size pieces if they aren't already. Trim the green beans and peel and cube the potatoes into 1-inch pieces. Measure the gravy and cut the butter into pats.

Have your slow cooker ready and plugged in. If you're serving rice, start it before you begin layering so it's ready when the stew is done. There's no pre-cooking or browning required—just prep the ingredients and layer them in the insert.

Instructions

Layer and Pour

1. 1Layer the Beef
   Place the beef tenderloin tips in the bottom of a 6-quart slow cooker in an even layer. No need to brown first—the slow cooker does the work.
   Look for The beef covers the bottom of the insert in a single layer.
   Tip If using whole medallions, cut them into 1-inch pieces for even cooking.
2. 2Add Vegetables
   Scatter the trimmed green beans and cubed russet potatoes over the beef. Spread them evenly so they cook at the same rate.
   Look for The vegetables cover the beef completely.
   Tip Cut potatoes into uniform 1-inch cubes for consistent tenderness.
3. 3Pour Gravy and Add Butter
   Pour the bourbon mushroom gravy over the beef and vegetables. Dot the top with the salted butter pats.
   Look for The gravy coats the ingredients and the butter melts into the sauce.
   Tip If the gravy is thick, thin with a splash of beef broth.

At this point, the slow cooker insert holds a colorful stack: raw beef on the bottom, green beans and potatoes on top, and the gravy and butter drizzled over everything. The kitchen smells of earthy mushrooms and a hint of bourbon. The butter pats are starting to melt into the gravy. Everything is ready to cook—no further action needed until the timer goes off.

Slow Cook to Tender

4. 4Cover and Cook on Low
   Cover the slow cooker and cook on low for 7 to 8 hours, or on high for 3 to 4 hours, until the beef is fork-tender and the potatoes are soft. Let it rest for 3 minutes before slicing.
   Look for The mixture is bubbling gently around the edges and smells richly savory.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during cooking—it releases heat and adds time.
5. 5Check the Beef Temperature
   After the cooking time, check the beef with an instant-read thermometer. It should read at least 145°F (63°C) for medium-rare, or higher for well done. Let it rest for at least 3 minutes before serving.
   Look for The thermometer registers 145°F (63°C) or higher.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting helps the juices redistribute, making the beef more tender.

During this phase, the slow cooker works its magic. The gravy bubbles gently around the edges, and the aroma fills the kitchen. The beef is becoming tender, the potatoes softening, and the green beans turning a deeper green.

After the recommended time, the beef should be fork-tender and the vegetables cooked through. The sauce should be rich and glossy, coating the ingredients.

Rest and Serve

6. 6Stir and Serve
   Stir the mixture gently to coat everything in the gravy. Serve hot over cooked white rice, spooning extra gravy over the top.
   Look for The beef is tender, the vegetables are soft, and the gravy is glossy.
   Tip Use a slotted spoon for serving if you prefer less gravy on the plate.

After cooking, the stew is bubbling and fragrant. The beef is fall-apart tender, and the potatoes are soft. The gravy is thick and clings to the spoon. Let the beef rest for 3 minutes, then stir gently to redistribute the sauce. Serve over rice, spooning extra gravy over each portion. The dish looks hearty and inviting, with steam rising and the rich brown sauce glistening.

Common mistakes

One common mistake is lifting the lid to check on the food—this releases heat and can add 30 minutes of cooking time. Trust the timer. Another is overcooking the green beans, which can make them mushy; if you prefer them crisper, add them halfway through the cooking time.

Also, don't skip the rest period for the beef—it's essential for tenderness. Finally, if using frozen green beans, thaw and drain them first to avoid excess liquid in the sauce.

How to tell it’s done

The dish is done when the beef is fork-tender and easily pulls apart, and the potatoes are soft when pierced with a knife. The gravy should be bubbling and slightly thickened.

For food safety, the beef must reach an internal temperature of at least 145°F (63°C) for medium-rare, or higher for medium to well-done. Let the meat rest for at least 3 minutes before serving to allow the juices to redistribute. If the gravy seems thin, leave the lid off for 10-15 minutes on high to reduce.

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