Cowboy Butter Asparagus Tenderloin Tips: One-Pot Slow Cooker Tips, FAQ & printable recipe

Tips for success

For the most flavorful sauce, use a good-quality au jus mix and real butter—no margarine.

If you want a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the slow cooker during the last 30 minutes of cooking. For a touch of brightness, add a squeeze of fresh lemon juice just before serving.

To keep asparagus from overcooking, you can add it halfway through the cooking time instead of at the beginning. This works especially well if you prefer a crisper texture.

Alternatively, cook the beef alone for the first 3 hours, then add the asparagus for the final hour. The slow cooker is forgiving, so adjust based on your preference.

Variations

• Mushroom Lover's Version: Add 8 oz sliced cremini mushrooms with the beef. They will release their liquid and add earthy depth to the sauce. Sauté them first for extra flavor, or add them raw—both work.
• Spicy Kick: Stir 1 teaspoon red pepper flakes or 1 diced jalapeño into the butter before adding. This adds a gentle heat that balances the richness of the butter and beef.
• Herb Garden Twist: Add 2 sprigs fresh thyme and 1 sprig fresh rosemary to the slow cooker with the other ingredients. Remove them before serving for a fresh herbaceous note.
• Vegetable Swap: Replace asparagus with 2 cups of green beans or broccolini. Adjust the cooking time so the vegetables remain tender-crisp.

Storage and make-ahead

Fridge

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

Freezer

Freeze in an airtight 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. Add a little beef broth to restore the sauce consistency.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; reheat gently on the stovetop or in the microwave, adding a splash of beef broth or water to loosen it if needed.

You can assemble the slow cooker the night before by placing all ingredients in the insert, covering, and refrigerating.

In the morning, place the insert in the slow cooker and cook as directed. Add 30 minutes to the cooking time if starting from cold.

Serving ideas

Serve the beef and asparagus over creamy mashed potatoes, polenta, or buttered egg noodles.

The sauce is rich and savory, so it pairs well with simple sides like steamed green beans or a crisp green salad. For a low-carb option, serve over cauliflower mash or roasted vegetables.

Garnish with fresh chopped parsley or chives for a pop of color. This dish is hearty enough for a weeknight dinner yet elegant enough for company. Pair with a glass of full-bodied red wine, such as Cabernet Sauvignon, to complement the beef.

Frequently asked questions

Recipe card

Cowboy Butter Asparagus Tenderloin Tips: One-Pot Slow Cooker

Prep 10 minCook 4 hTotal 4 h 10 minServes 4

Ingredients

• 2 lb beef tenderloin tips (or beef stew meat)
• 1 bunch fresh asparagus spears, trimmed
• 6 cloves garlic, smashed
• 2 sticks garlic-herb cowboy butter (store-bought or homemade)
• 1 oz au jus gravy mix (1 packet)
• creamy whipped mashed potatoes, warm (for serving)

Instructions

1. Place the beef tenderloin tips in the slow cooker in an even layer. Trim the asparagus spears and smash the garlic cloves. Lay the asparagus spears over the beef and scatter the smashed garlic cloves on top.
2. Place the two sticks of garlic-herb cowboy butter on top of the beef and asparagus. Sprinkle the au jus gravy mix evenly over everything.
3. Cover the slow cooker and cook on LOW for 4 to 5 hours, or until the beef is fork-tender and the asparagus is tender but still bright. The butter will melt and blend with the au jus to form a rich sauce. Let it rest for 3 minutes before slicing.
4. After 4 hours, check the asparagus. If it is tender but still has a slight bite, it is ready. If you prefer softer asparagus, continue cooking for another 30 minutes.
5. Turn off the slow cooker and let the beef rest in the sauce for at least 3 minutes. This allows the juices to redistribute and the meat to stay moist.
6. Spoon the beef, asparagus, and sauce over warm creamy whipped mashed potatoes. Serve immediately.

Contains: milk, gluten, soy, celery

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

12 g

Fat

36 g

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