Cowboy Butter Garlic Potato Tenderloin Tips Step-by-step instructions

Before you start

Before starting, trim any excess fat from the beef tenderloin tips and pat them dry with paper towels. Halve the baby potatoes so they are roughly the same size.

Measure the minced garlic and cut the cowboy butter into pieces so it melts evenly. Have the dry au jus mix ready. No need to preheat the slow cooker—just add the ingredients in the order listed.

Instructions

Layer and Season

1. 1Layer the Ingredients
   Place the beef tenderloin tips in the bottom of a 6-quart slow cooker. Scatter the halved baby potatoes over and around the beef. Sprinkle the minced garlic evenly over the top.
   Look for The beef and potatoes should be evenly distributed in the pot.
   Tip Cut any larger potatoes in half so they cook at the same rate as the beef.
2. 2Add Butter and Au Jus
   Place the pieces of garlic-herb cowboy butter on top of the beef and potatoes. Sprinkle the dry au jus mix over everything.
   Look for The butter pieces and au jus powder should cover the surface.
   Tip No need to stir—the slow cooker will blend the flavors as it cooks.

At the end of this phase, the slow cooker contains raw beef, halved potatoes, minced garlic, butter pieces, and a dusting of au jus mix. The ingredients are stacked in layers, with the butter and seasoning on top. It should look colorful and aromatic, with the garlic and herbs visible.

Slow Cook

3. 3Slow Cook
   Cover the slow cooker and cook on low for 6 to 7 hours, until the beef is fork-tender and the potatoes are easily pierced with a knife. Do not open the lid during cooking except to check doneness near the end. Let it rest for 3 minutes before slicing.
   Look for The sauce will be bubbling gently and the beef will be very tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Cooking on low gives the best texture; high heat can toughen the beef.

After several hours on low, the slow cooker emits a rich, savory aroma. The butter has melted into the au jus, creating a golden sauce that bubbles gently around the edges.

The beef is tender enough to shred with a fork, and the potatoes are soft but intact. The sauce has a glossy sheen and smells strongly of garlic and herbs.

Rest and Serve

4. 4Rest and Serve
   Turn off the slow cooker. Let the beef rest in the hot liquid for at least 3 minutes. Then serve the beef and potatoes with a generous spoonful of the buttery au jus.
   Look for The beef should be fork-tender and the sauce thickened slightly.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting the beef in the warm sauce keeps it moist and allows the temperature to stabilize.

The beef is fork-tender and the potatoes are creamy. The sauce is thick enough to coat a spoon. Let the beef rest in the warm liquid for at least 3 minutes before serving to ensure the juices redistribute. The final dish is glossy, fragrant, and ready to be spooned over mashed potatoes or served as-is.

Common mistakes

One common mistake is opening the lid too often during cooking, which releases heat and extends the cook time. Another is using potatoes that are too large or not halved, which can leave them undercooked.

Avoid overcooking on high, which can make the beef tough. If the sauce seems thin at the end, let it sit uncovered for 10 minutes to thicken slightly.

How to tell it’s done

The dish is done when the beef is fork-tender and the potatoes are easily pierced with a knife. The internal temperature of the beef should reach at least 145°F (63°C) for food safety, but because it cooks for hours, it will be well above that.

The sauce should be bubbling and slightly thickened, and the butter will have melted into a glossy, savory gravy.

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