Bourbon Gravy Pepper Tenderloin Tips: Easy Crockpot Dinner Step-by-step instructions

Before you start

Before cooking, cut the bell peppers into thick strips and the red onion into wedges. Pat the beef tenderloin tips dry with paper towels (no need to season—the gravy provides plenty of flavor).

Measure out the butter and have the jar of gravy ready. If using a slow cooker liner, place it in the insert now for easy cleanup. Everything else is simply layering the ingredients in the order given.

Instructions

Layer and Cook

1. 1Layer the Ingredients
   Place the beef tenderloin tips in the bottom of a 6-quart slow cooker. Scatter the green and red bell pepper strips and red onion wedges over the beef. Pour the bourbon mushroom gravy over everything, then top with the butter pats.
   Look for The beef should be mostly covered by the gravy and vegetables.
   Tip No need to stir—layering keeps the beef tender and the peppers slightly crisp.
2. 2Cover and Cook Low and Slow
   Cover the slow cooker and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the beef is fork-tender and the gravy is bubbling and thickened. Let it rest for 3 minutes before slicing.
   Look for The liquid should be gently simmering and the beef easily shreds with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist lifting the lid—each peek adds 20 minutes of cooking time.
3. 3Rest the Beef
   Turn off the slow cooker and let the beef rest in the gravy for at least 3 minutes before serving. This allows the juices to redistribute and ensures tender, flavorful bites.
   Look for The gravy will settle and slightly thicken as it rests.
   Tip Resting is key for tender beef—don't skip it.

After layering, you'll see the beef nestled under the peppers and onions, with gravy pooling around them and butter pats melting on top.

As it cooks, the aroma of bourbon and mushrooms fills the kitchen. The liquid will come to a gentle simmer, and the beef will gradually turn from red to brown, becoming fork-tender by the end.

Rest and Serve

4. 4Serve Over Rice
   Spoon the beef, peppers, and gravy over cooked white rice on individual plates. Ladle extra gravy over the top and serve hot.
   Look for The beef should be glossy with gravy and the peppers tender but not mushy.
   Tip For a low-carb option, serve over mashed cauliflower or steamed greens.

After turning off the slow cooker, let the dish rest briefly. The gravy will settle and slightly thicken. When you spoon it over rice, the beef should be glossy and tender, the peppers still vibrant, and the gravy rich and coating. The plate should look inviting, with steam rising and the sauce pooling around the rice.

Final Touch

5. 5Finish with a Final Gravy Spoonful
   For the most flavorful presentation, spoon a little extra gravy from the slow cooker over each serving just before bringing the plate to the table.
   Look for The gravy should coat the back of a spoon.
   Tip If the gravy seems thin, simmer it on the stovetop for a few minutes to reduce.

The final spoonful of gravy over each serving adds a glossy finish and ensures every bite is juicy. The dish should look hearty and satisfying, with the beef and vegetables glistening. The flavor is deep, savory, and slightly sweet from the bourbon, and the texture is tender with a slight bite from the peppers.

Common mistakes

One common mistake is lifting the lid to check on the food—this releases heat and extends cooking time. Resist the urge! Another is overcooking the peppers until they become mushy; if you prefer more bite, add them halfway through cooking.

Also, don't skip the rest time; it makes a difference in tenderness. Finally, if the gravy seems thin at the end, you can simmer it on the stovetop to reduce, but avoid adding flour directly to the slow cooker, as it can clump.

How to tell it’s done

The beef is done when it is fork-tender and easily pulls apart, and the gravy is bubbling and slightly thickened.

For food safety, the internal temperature of the beef should reach at least 145°F (63°C) for whole cuts; however, because it cooks low and slow, it will be well beyond that and incredibly tender. Let the beef rest in the gravy for at least 3 minutes before serving to allow the juices to redistribute.

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