Crockpot Bourbon Portobello Tenderloin Tips: Dump and Forget

This slow cooker recipe delivers restaurant-quality beef tenderloin tips with almost no effort. Just layer tender beef, portobello mushrooms, and sweet shallots in the crockpot, pour over a rich bourbon gravy, and let the slow cooker work its magic.

The result is a deeply savory, glossy sauce with fork-tender beef that's perfect over rice or mashed potatoes. It's the ultimate dump-and-go dinner for busy weeknights.

Beef tenderloin tips are a cut that benefits from gentle, moist heat—and the slow cooker is perfect for that. Combined with meaty portobello mushrooms and sweet shallots in a bourbon-laced gravy, this dish feels special but requires only 10 minutes of prep.

The slow cooker does all the work, turning simple ingredients into a comforting, rich meal that tastes like it simmered for hours on the stove.

Ingredients

Why this recipe works

Slow cooking at a low temperature breaks down the connective tissue in the beef, making it spoon-tender without drying out.

The sealed environment traps steam and keeps the meat moist, while the bourbon gravy thickens and concentrates in flavor as it cooks. This hands-off method ensures consistent results every time.

Portobello mushrooms are ideal for slow cooking because they hold their shape and absorb the savory gravy, becoming meaty and satisfying. Shallots melt into sweet, mellow bits that balance the rich sauce. The butter added at the start enriches the gravy and gives it a silky sheen.

Notes and substitutions

Beef tenderloin tips are the star—look for pre-cut tips or cut a whole tenderloin into 1-inch pieces. If you can't find tenderloin, sirloin steak or beef stew meat work well, though cooking times may vary slightly. Portobello mushrooms should be thickly sliced so they don't disappear into the sauce.

The mushroom-bourbon gravy is the shortcut that makes this recipe so easy. Use a good-quality store-bought gravy or make your own with beef broth, a splash of bourbon, and sautéed mushrooms.

Salted butter adds richness, but unsalted plus a pinch of salt is fine. Serve over rice, noodles, or polenta to soak up every drop.

• beef tenderloin tips: sirloin steak cut into 1-inch cubes, or beef stew meat for a more economical option
• portobello mushrooms: cremini or baby bella mushrooms, thickly sliced
• mushroom-bourbon gravy: store-bought beef gravy with a splash of bourbon and a teaspoon of Worcestershire sauce
• salted butter: unsalted butter plus a pinch of salt

Equipment

• 6- to 7-quart slow cooker
• Measuring cups
• Cutting board
• Chef's knife
• Wooden spoon
• Serving spoon