Bourbon Gravy Mushroom Tenderloin Tips: 5-Ingredient Crockpot Dinner Tips, FAQ & printable recipe

Tips for success

For the most tender beef, do not skip the resting step. After turning off the slow cooker, let the beef sit in the warm gravy for at least 3 minutes. This allows the muscle fibers to relax and reabsorb the juices, keeping the meat moist.

If you have time, a 10-minute rest is even better. Also, consider cutting the beef into uniform pieces if they are not already — even sizes cook at the same rate.

The gravy is the soul of this dish, so make sure it has enough body. If it seems too thin at the end, you can remove the beef and simmer the gravy on the stovetop for a few minutes to reduce it, or whisk in a slurry of cornstarch and cold water.

Conversely, if the gravy is too thick, stir in a splash of beef broth. Taste before serving and add salt and pepper if needed, but remember the soup and gravy are already well seasoned.

Variations

• Mushroom Lover's: Add 8 oz of sliced cremini or baby bella mushrooms to the slow cooker with the onions. They will soften and meld into the gravy, adding extra earthy flavor and texture.
• Herb Infusion: Stir in 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary with the gravy for a more aromatic, savory profile. Fresh herbs can be added at the end for a brighter note.
• Spicy Kick: Add 1/2 teaspoon of crushed red pepper flakes or a diced jalapeño with the onions for a subtle heat that balances the sweet bourbon gravy.
• Creamy Mushroom Swap: Replace the bourbon gravy with an equal amount of beef gravy and add 2 tablespoons of bourbon directly to the slow cooker. This gives a similar flavor with a slightly thinner sauce.

Storage and make-ahead

Fridge

Store beef and gravy in an airtight container in the refrigerator for up to 3 days. Keep rice separate. Reheat gently, adding broth or water if needed.

Freezer

Freeze the beef and gravy in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Add a splash of beef broth or water to loosen the gravy if it has thickened.

Store leftover beef and gravy in an airtight container in the refrigerator for up to 3 days. The flavors will meld further overnight. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the gravy thickens too much. The rice should be stored separately to keep it from becoming soggy.

This recipe is perfect for meal prep. You can assemble the raw ingredients in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook on low as directed. If starting from cold, add about 30 minutes to the cooking time. The cooked dish also freezes well; see freezer instructions.

Serving ideas

Serve the bourbon gravy mushroom tenderloin tips over fluffy white rice, mashed potatoes, or buttered egg noodles. The rich gravy is the star, so choose a starch that can soak it up.

For a complete meal, add a simple green salad or steamed green beans on the side. The dish is hearty enough to be a standalone dinner, but a side of crusty bread for dipping never hurts.

Garnish with a sprinkle of fresh parsley or chives if you like, though the video does not show any. This is a one-pot meal that feels special enough for a weekend dinner yet easy enough for a weeknight. The leftovers taste even better the next day, as the flavors continue to develop. Serve hot, with extra gravy spooned over each portion.

Frequently asked questions

Recipe card

Bourbon Gravy Mushroom Tenderloin Tips: 5-Ingredient Crockpot Dinner

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 2 lb beef tenderloin tips
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 cup diced white onions
• 1 jar (12 oz) bourbon mushroom gravy
• 4 tbsp salted butter, cut into pats
• Cooked white rice, for serving

Instructions

1. Place the beef tenderloin tips in the bottom of a 6-quart slow cooker in an even layer. Pour the condensed cream of mushroom soup over the beef, then scatter the diced white onions evenly over the top.
2. Pour the bourbon mushroom gravy over the beef and onions. Dot the top with the salted butter pats. Do not stir; the layers will meld during cooking.
3. Cover the slow cooker and cook on low for 6 to 7 hours, until the beef is fork-tender and the gravy is bubbling. Do not lift the lid during the first 4 hours to keep the heat steady. Let it rest for 3 minutes before slicing.
4. After 6 hours, insert an instant-read thermometer into the thickest piece of beef. The temperature should read at least 145°F (63°C). If not, continue cooking in 30-minute increments until it reaches that temperature. Let it rest for 3 minutes before slicing.
5. Turn off the slow cooker and let the beef rest in the hot gravy for at least 3 minutes before serving. This allows the juices to redistribute and the meat to stay moist.
6. Spoon the beef and gravy over cooked white rice on individual plates. Ladle extra gravy over the top. Serve hot.

Contains: gluten, milk, sulfites

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

28 g

Fat

28 g

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