Cowboy Butter French Onion Tenderloin Tips Crockpot Dinner Step-by-step instructions

Before you start

Before you start, make sure you have a 6-quart slow cooker. Trim any excess fat or silver skin from the beef tenderloin tips and pat them dry. Slice the Vidalia onions thinly — about 1/4-inch thick — so they soften evenly.

If using a block of garlic-herb cowboy butter, slice it into pats. Measure out the consommé and have the au jus mix packet ready. No need to brown the beef or sauté the onions; everything goes into the Crockpot raw, which is what makes this recipe so effortless.

Instructions

Layer the Ingredients

1. 1Layer the Beef and Onions
   Place the beef tenderloin tips in the bottom of a 6-quart slow cooker in an even layer. Scatter the sliced Vidalia onions over the beef, covering it as evenly as possible.
   Look for The beef should be fully covered by the onion slices.
   Tip Trimming any excess silver skin from the beef helps it become more tender as it cooks.
2. 2Pour in the Consommé
   Pour the beef consommé over the beef and onions. Use a spoon to gently press the onions down so they are submerged in the liquid as much as possible.
   Look for The consommé should cover about half of the beef and onions.
   Tip If the consommé doesn't cover everything, that's fine — the slow cooker will create plenty of juice as it cooks.

After this phase, the slow cooker contains raw beef tenderloin tips at the bottom, topped with a thick layer of sliced Vidalia onions. The consommé is poured over, but it doesn't need to cover everything — the onions will release moisture as they cook. The butter slices and au jus mix are scattered on top, ready to melt and season the dish. At this point, the kitchen smells fresh and clean, with the raw beef and onions waiting to transform.

Slow Cook Until Tender

3. 3Add the Butter and Au Jus
   Place the slices of garlic-herb cowboy butter on top of the beef and onions. Sprinkle the dry au jus mix evenly over the entire surface.
   Look for The butter slices should be distributed across the top, not all in one spot.
   Tip Slicing the butter helps it melt more evenly into the sauce as the slow cooker heats.
4. 4Cover and Cook Low and Slow
   Cover the slow cooker with the lid. Cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the beef is fork-tender and easily shreds. Avoid lifting the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for The beef should be fork-tender and the onions translucent and caramelized.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If using a newer slow cooker, check at the shorter end of the time range.

During this phase, the slow cooker does its magic. The butter melts into the consommé, creating a golden broth. The onions soften and release their juices, and the beef slowly cooks in the liquid.

After 6 to 8 hours on low, the kitchen is filled with the rich aroma of beef, onions, and garlic. The beef is fork-tender, and the sauce is a deep amber color, bubbling gently around the edges. The onions have become silky and translucent, almost melting into the sauce.

Rest and Serve

5. 5Rest the Beef
   Turn off the slow cooker and let the beef rest in the hot liquid, covered, for at least 3 minutes before serving. This allows the juices to redistribute and the meat to stay moist.
   Look for The beef should look juicy and the sauce should be bubbling gently.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting is essential for tenderloin tips; skip it and the meat may dry out.
6. 6Serve Over Mashed Potatoes
   Spoon the beef, onions, and rich au jus over creamy mashed potatoes. Use a slotted spoon for the beef and onions, then ladle extra sauce over the top.
   Look for The sauce should be glossy and coat the back of a spoon.
   Tip The onions become silky and sweet — make sure to include them in every serving.

After turning off the slow cooker, let the beef rest in the hot liquid for at least 3 minutes. This short rest allows the meat to reabsorb its juices, ensuring every bite is moist and flavorful. When you lift the lid, steam rises with the savory scent of butter and herbs. The beef is so tender it barely holds together, and the sauce is glossy and rich. Spoon it over mashed potatoes, and the dish is ready to serve.

Common mistakes

One of the most common mistakes is lifting the lid to check on the food, which lets out heat and extends the cooking time. Trust the slow cooker and resist the urge to peek. Another mistake is using a lean cut of beef that isn't suited for slow cooking, like a tenderloin roast cut into medallions — it can dry out.

Stick with tenderloin tips or another well-marbled cut. Also, don't skip the resting period after cooking; it allows the juices to redistribute and keeps the beef moist. Finally, if the sauce seems thin at the end, don't add cornstarch unless you want a thicker gravy — the sauce is meant to be brothy and delicious for sopping up with bread or potatoes.

How to tell it’s done

The beef is done when it is fork-tender and easily pulls apart with little resistance. The internal temperature of the beef should read at least 145°F (63°C) on an instant-read thermometer, but because it cooks low and slow, it will likely be well above that — which is fine for tenderness.

The onions should be translucent and soft, and the sauce should be bubbling gently around the edges. If the beef is still chewy, cover and cook for another 30 to 60 minutes. Let the beef rest for at least 3 minutes before serving.

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