Cowboy Butter Mushroom Tenderloin Tips: Easy Crockpot Dinner Tips, FAQ & printable recipe

Tips for success

For the most flavorful sauce, use a high-quality garlic-herb butter, or make your own by mixing softened butter with minced garlic, chopped parsley, thyme, and a pinch of salt.

You can also add a splash of Worcestershire sauce or a teaspoon of Dijon mustard to the pot for extra depth, though the video does not include these. If you prefer a thicker gravy, stir a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water into the sauce during the last 30 minutes of cooking.

To keep the beef ultratender, avoid stirring the pot during cooking. The ingredients will naturally meld, and stirring can break up the meat. Also, resist the urge to open the lid to check on it—every peek releases heat and adds time.

If you need to extend the cooking time because your slow cooker runs cool, that's fine; just keep an eye on the temperature to prevent overcooking.

Variations

• Add More Vegetables: Besides mushrooms, add a cup of sliced carrots or pearl onions in the first layer. They will soften and sweeten during cooking, adding more texture and flavor to the dish.
• Spicy Kick: Stir in 1-2 teaspoons of hot sauce or a pinch of red pepper flakes along with the au jus mix for a subtle heat that complements the rich butter sauce.
• Use Different Meat: Substitute beef chuck roast cut into 1-inch cubes. Increase the cooking time to 8-10 hours on LOW until fall-apart tender. The sauce will be even richer.
• Make It Gluten-Free: Use a gluten-free au jus mix and a gluten-free cream of mushroom soup (or make a homemade gluten-free version). Serve over rice or mashed potatoes and skip the bread.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of broth if needed.

Freezer

Freeze cooled leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.

Reheat

Reheat in a saucepan over medium heat, stirring occasionally, until hot and bubbling.

Store leftover beef and sauce in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making the leftovers even more delicious.

To reheat, place the desired amount in a saucepan over medium heat, stirring occasionally, until hot and bubbling. Or reheat in the microwave in 1-minute intervals, stirring between, until heated through. Add a splash of beef broth or water if the sauce has thickened too much.

This recipe is ideal for meal prep. You can assemble the raw ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker base and cook as directed.

If you do this, you may need to add 30-45 minutes to the cooking time because the ingredients start cold. Alternatively, cook the full recipe and freeze portions for future meals.

Serving ideas

Spoon the beef and sauce over a bed of creamy mashed potatoes, which soak up the rich gravy beautifully. Buttered egg noodles or soft polenta are equally delicious. For a lighter option, serve over cauliflower mash or steamed rice. Garnish with a sprinkle of fresh parsley or chives, if desired, to add a pop of color and freshness.

This dish is a complete meal on its own, but it also pairs well with a simple green salad dressed with vinaigrette or a side of crusty bread for sopping up every last drop of sauce. For a cozy winter dinner, serve with roasted carrots or green beans. The leftovers make a fantastic filling for tacos or a topping for baked potatoes.

Frequently asked questions

Recipe card

Cowboy Butter Mushroom Tenderloin Tips: Easy Crockpot Dinner

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 2 lb beef tenderloin tips (or medallions, cut into bite-size pieces)
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 cup diced white onions
• 2 sticks (1 cup total) garlic-herb butter (such as cowboy butter), softened
• 1 oz dry au jus mix (one packet)
• 8 oz sliced mushrooms (optional, see notes)

Instructions

1. Place the beef tenderloin tips in the bottom of a 6-quart or larger slow cooker. Spread the diced onions over the beef. Pour the condensed cream of mushroom soup over the top and spread it evenly with a spatula or spoon to cover as much of the beef as possible.
2. Place the sticks of garlic-herb butter on top of the soup layer. Sprinkle the dry au jus mix evenly over the butter and soup. If using sliced mushrooms, scatter them over the top at this point.
3. Cover the slow cooker with its lid. Cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the beef is fork-tender and reaches an internal temperature of at least 145°F (63°C). Do not lift the lid during cooking except to check temperature near the end. Let it rest for 3 minutes before slicing.
4. After the minimum cooking time, use a fork to test a piece of beef. It should shred or cut easily. Insert an instant-read thermometer into a few pieces to confirm they register at least 145°F (63°C). If not, continue cooking and check again after 30 minutes. Let it rest for 3 minutes before slicing.
5. Once the beef reaches 145°F (63°C), turn off the slow cooker and let the meat rest in the warm sauce for at least 3 minutes before serving. This allows the juices to redistribute, ensuring each bite is moist and flavorful.
6. Spoon the beef, mushrooms, and onions over creamy mashed potatoes, cooked egg noodles, or polenta. Ladle the rich garlic-herb butter au jus sauce generously over each serving.

Contains: gluten, milk, celery

Estimated nutrition per serving

Calories

580

Protein

38 g

Carbohydrates

12 g

Fat

42 g

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