Bourbon Gravy Pearl Onion Tenderloin Tips Tips, FAQ & printable recipe

Tips for success

For the most tender beef, choose tenderloin tips that are already trimmed and cut into uniform pieces. If using a larger cut, cut it into 1-inch cubes yourself. The slow cooker does the rest—no need to sear or brown. The low setting is crucial; cooking on high may toughen the meat. Patience yields the best results.

The bourbon-mushroom gravy is the flavor backbone. If you prefer a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the gravy during the last 30 minutes of cooking.

For a richer bourbon note, add an extra tablespoon of bourbon along with the gravy. Taste before serving and adjust seasoning with salt and pepper.

Variations

• Mushroom Swap: Use a gravy with extra mushrooms or stir in 1 cup of sliced cremini mushrooms during the last hour of cooking. The mushrooms add an earthy depth that complements the bourbon and beef.
• Onion Upgrade: If pearl onions are hard to find, use 1 large sweet onion, cut into wedges. The onion will soften and sweeten just like pearl onions, though the pieces will be larger.
• Herb Infusion: Add 2 sprigs of fresh thyme or 1 teaspoon of dried thyme to the slow cooker before cooking. The herb infuses the gravy with a subtle aromatic note that pairs well with the bourbon.
• Spicy Kick: For a touch of heat, stir in 1/2 teaspoon of red pepper flakes or a few dashes of hot sauce along with the gravy. The spice balances the sweetness of the onions and carrots.

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-low heat, stirring occasionally, until hot and bubbling. The microwave also works in 1-minute increments.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The beef and gravy will keep well, and the flavors will continue to meld.

Reheat gently on the stovetop or in the microwave, adding a splash of beef broth or water if the gravy thickens too much. The rice is best reheated separately to avoid sogginess.

This recipe is perfect for meal prep. Assemble the slow cooker the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook on low as directed.

Alternatively, cook the full batch and portion it into individual containers for easy lunches or dinners throughout the week. The dish freezes well for up to 3 months.

Serving ideas

Serve this bourbon gravy tenderloin tips over a bed of fluffy white rice to soak up every bit of the rich sauce. The rice acts as a neutral base, letting the beef and gravy shine.

For a complete meal, add a simple green salad or steamed green beans on the side. The sweetness of the pearl onions and carrots balances the savory gravy beautifully.

For a more indulgent presentation, garnish with fresh chopped parsley or thyme, though the video does not include it. The dish is hearty enough to stand alone, but a side of crusty bread or dinner rolls would be excellent for dipping. Consider offering extra gravy on the table for those who want more sauce.

Frequently asked questions

Recipe card

Bourbon Gravy Pearl Onion Tenderloin Tips

Prep 15 minCook 6 hTotal 6 h 15 minServes 6

Ingredients

• 2 lb beef tenderloin tips
• 1 cup pearl onions, peeled
• 1 cup crinkle-cut carrots
• 1 1/2 cups bourbon-mushroom gravy (jarred)
• 4 tbsp salted butter, cut into pats
• Fluffy white rice, for serving

Instructions

1. Place the beef tenderloin tips in the bottom of a 6-quart slow cooker. Scatter the peeled pearl onions and crinkle-cut carrots over the beef. Pour the bourbon-mushroom gravy over everything. Dot the top with the salted butter pats.
2. Cover the slow cooker with the lid. Cook on the low setting for 6 to 8 hours, until the beef is fork-tender and the gravy is bubbling and thickened. The long, gentle heat breaks down the meat's connective tissue while the vegetables soften and sweeten. Let it rest for 3 minutes before slicing.
3. After 6 hours, check that the beef has reached an internal temperature of at least 145°F (63°C) on an instant-read thermometer. The meat should be fork-tender, meaning it pulls apart with little resistance. If not, continue cooking in 30-minute increments. Let it rest for 3 minutes before slicing.
4. Turn off the slow cooker and let the beef rest in the warm gravy for at least 3 minutes before serving. This resting period allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful.
5. Spoon a generous portion of fluffy white rice onto each plate. Ladle the beef, pearl onions, carrots, and bourbon-mushroom gravy over the rice. Serve immediately while hot.

Contains: milk, gluten, sulfites

Estimated nutrition per serving

Calories

480

Protein

35 g

Carbohydrates

25 g

Fat

26 g

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