Dinner · Part 3 of 3: Tips & recipe card

Crockpot Bourbon Portobello Tenderloin Tips: Dump and Forget Tips, FAQ & printable recipe

Name: Crockpot Bourbon Portobello Tenderloin Tips: Dump and Forget
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: American
Ingredients: 2 lb beef tenderloin tips; 8 oz portobello mushrooms, thickly sliced; 6 shallots, peeled and halved; 1 1/2 cups mushroom-bourbon gravy; 4 tbsp salted butter, cut into pats

By Clara Weller · Oct 28, 2026

Slow cooker full of beef tenderloin tips, portobello mushrooms, and shallots in bourbon gravy

Prep: 10 min
Cook: 4 h
Total: 4 h 10 min
Serves: 6

Tips for success

For the best flavor, choose a good-quality mushroom-bourbon gravy—look for one with real bourbon and mushrooms.

If you prefer a thicker sauce, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir into the gravy during the last 15 minutes of cooking. This will give a more luxurious consistency.

To make this dish even easier, prepare the ingredients the night before and store them in the refrigerator in the slow cooker insert.

In the morning, just set the cooker and go. The beef can be cut into pieces and the mushrooms sliced ahead, so all you do is layer and pour.

Variations

Creamy Mushroom Version: Stir in 1/2 cup heavy cream during the last 15 minutes of cooking for a richer, creamier gravy. Reduce the butter to 2 tablespoons to balance the richness.
Spicy Kick: Add 1 tablespoon of hot sauce or a pinch of cayenne pepper to the gravy before cooking. The heat will mellow as it cooks, adding a subtle warmth.
Vegetarian Option: Replace the beef with extra portobello mushrooms and use vegetable-based mushroom gravy. Cook for 2-3 hours on low, until the mushrooms are tender.
Herb Infusion: Add a sprig of fresh thyme and a bay leaf to the slow cooker before cooking. Remove them before serving for an earthy, aromatic note.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth if needed.
Freezer: Freeze in an airtight container or freezer bag 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 throughout. Add a little beef broth or water to loosen the gravy if needed.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even better the next day.

Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened too much.

This recipe is ideal for making ahead. Assemble everything in the slow cooker insert the night before, cover, and refrigerate.

The next morning, place the insert in the slow cooker and cook as directed. You can also fully cook the dish, let it cool, and refrigerate for up to 3 days before reheating.

Serving ideas

Serve the beef tenderloin tips over fluffy white rice, which soaks up the rich bourbon gravy perfectly. Mashed potatoes or buttered egg noodles are also excellent choices. For a low-carb option, serve over cauliflower rice or steamed greens.

Garnish with fresh thyme or chopped parsley if desired, though the dish is delicious as-is. The sweet shallots and meaty mushrooms are integral to the dish, so be sure to include them in every serving. A side of crusty bread is perfect for dipping into the extra gravy.

Frequently asked questions

Can this recipe be made with a different cut of beef?

Yes, sirloin steak cut into 1-inch cubes or beef stew meat work well. Adjust the cooking time as needed—stew meat may require an extra hour on low to become tender. Always check that the beef reaches 145°F (63°C) before serving.

Is it necessary to brown the beef before slow cooking?

No, browning is not required. The slow cooker creates deep flavor through long, moist cooking. However, if you prefer a richer color and flavor, you can sear the beef in a hot skillet for 2-3 minutes per side before adding it to the slow cooker.

What if the gravy is too thin at the end?

If the gravy is too thin, remove the lid and cook on high for 15-20 minutes to reduce and thicken it. Alternatively, whisk 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it in during the last 15 minutes of cooking.

Can this dish be cooked on high instead of low?

Yes, you can cook on high for 2-3 hours instead of low for 4-6 hours. The beef will be tender, but monitor it closely to avoid overcooking. The internal temperature should reach at least 145°F (63°C).

What can be served with this dish?

This dish is delicious over white rice, mashed potatoes, or egg noodles. It also pairs well with crusty bread to soak up the gravy, or a simple green salad for contrast.

Recipe card

Crockpot Bourbon Portobello Tenderloin Tips: Dump and Forget

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

2 lb beef tenderloin tips
8 oz portobello mushrooms, thickly sliced
6 shallots, peeled and halved
1 1/2 cups mushroom-bourbon gravy
4 tbsp salted butter, cut into pats

Instructions

Place the beef tenderloin tips in the bottom of a 6- to 7-quart slow cooker in an even layer. Scatter the sliced portobello mushrooms over the beef, then add the peeled shallots, tucking them between the mushrooms and beef.
Pour the mushroom-bourbon gravy evenly over the beef and vegetables. Dot the top with the salted butter pats, distributing them across the surface.
Cover the slow cooker and cook on low for 4 to 6 hours, or on high for 2 to 3 hours, until the beef is fork-tender and the mushrooms are soft. The sauce will be bubbling gently around the edges. Let it rest for 3 minutes before slicing.
Turn off the slow cooker and let the beef rest in the sauce for at least 3 minutes before serving. Serve the beef, mushrooms, and shallots over fluffy white rice, spooning extra gravy over the top.

Contains: milk, gluten, sulfites

Estimated nutrition per serving

Calories: 480
Protein: 32 g
Carbohydrates: 12 g
Fat: 32 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.