Cowboy Butter French Onion Tenderloin Tips Crockpot Dinner Tips, FAQ & printable recipe

Tips for success

For the most tender beef, choose tenderloin tips that are already trimmed and cut into even pieces. If you buy a whole tenderloin, cut it into 1-inch cubes yourself for consistent cooking.

Searing the beef before adding it to the slow cooker is optional — it adds a deeper color and flavor, but the recipe works beautifully without it. If you do sear, do so in a hot skillet with a little oil for 2 minutes per side, then proceed with the recipe.

The sauce is the star of this dish, so don't skimp on the butter or the au jus mix. If you want a thicker gravy, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir it into the sauce during the last 30 minutes of cooking.

For a brighter finish, stir in a splash of Worcestershire sauce or a teaspoon of Dijon mustard just before serving. Serve the beef and sauce over mashed potatoes, egg noodles, or even crusty bread to soak up every last drop.

Variations

• Add Mushrooms: Add 8 oz sliced cremini mushrooms along with the onions for an earthy flavor. They will soften and absorb the buttery sauce beautifully.
• Make It Spicy: Add 1 teaspoon red pepper flakes or a minced jalapeño with the butter for a subtle heat that balances the richness.
• Use Chicken: Substitute boneless, skinless chicken thighs for the beef. Cook on low for 4 to 5 hours, until tender and cooked through to 165°F (74°C).
• Add Herbs: Stir in 2 sprigs of fresh thyme and 1 bay leaf with the consommé. Remove before serving for an extra layer of aroma.

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. Add a splash of beef broth if the sauce has thickened.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The beef and sauce 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 if the sauce has thickened too much.

This recipe is perfect for making ahead. Assemble the 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. You can also fully cook the dish, let it cool, and refrigerate it for up to 3 days before reheating.

Serving ideas

Serve the beef tenderloin tips and onions over a generous scoop of creamy mashed potatoes, letting the sauce pool around the edges. The buttery sauce soaks into the potatoes, making every bite rich and satisfying.

For a low-carb option, serve over cauliflower mash or alongside roasted vegetables. A crusty baguette is also excellent for sopping up the savory au jus.

This dish is hearty enough to be a main course on its own, but it also pairs well with a simple green salad dressed with vinaigrette to cut through the richness.

For a special occasion, garnish with fresh thyme or parsley just before serving. The leftovers are just as delicious served over toast or stirred into pasta the next day.

Frequently asked questions

Recipe card

Cowboy Butter French Onion Tenderloin Tips Crockpot Dinner

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 2 lb beef tenderloin tips (trimmed)
• 2 large Vidalia onions, thinly sliced
• 1 can (10.5 oz) beef consommé
• 2 sticks (1 cup total) garlic-herb cowboy butter, sliced
• 1 oz dry au jus mix (1 packet)

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: milk, gluten

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

12 g

Fat

35 g

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