Crockpot Gruyère Cream Pepper Tenderloin Tips Step-by-step instructions

Before you start

Before starting, trim the beef tenderloin tips and season lightly with salt and pepper if desired.

Cut the bell peppers into thick strips and the red onion into wedges. Soften the cream cheese by leaving it at room temperature for 30 minutes.

Shred the Gruyère if not already shredded. Have the garlic brioche ready to toast just before serving. No other prep is needed—everything goes into the slow cooker in layers.

Instructions

Layer and Go

1. 1Layer the Beef and Vegetables
   Place the beef tenderloin tips in the bottom of a 6-quart slow cooker in an even layer. Scatter the green and red bell pepper strips and red onion wedges over the beef.
   Look for The beef should be mostly covered by the peppers and onions.
   Tip Trim any excess fat from the beef for a cleaner sauce.
2. 2Add the Cheeses
   Drop the softened cream cheese in chunks over the top, then sprinkle with the shredded Gruyère. Do not stir.
   Look for The cheeses sit on top of the beef and vegetables.
   Tip Softened cream cheese blends more smoothly as it melts.

The raw beef, peppers, onions, and cheeses are stacked in the slow cooker. The cream cheese is in chunks, the Gruyère is scattered on top. It looks like a colorful, uncooked casserole. No stirring needed.

Slow-Cook to Tender

3. 3Slow-Cook Until Tender
   Cover the slow cooker and cook on low for 6 to 8 hours, until the beef is fork-tender and the sauce is bubbling. Do not lift the lid during the first 4 hours. Let it rest for 3 minutes before slicing.
   Look for The sauce will be thick and bubbly, and the beef shreds easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Cooking on low yields the most tender beef.
4. 4Rest the Beef
   Turn off the slow cooker and let the beef rest in the sauce for at least 3 minutes before serving. This allows the juices to redistribute.
   Look for The sauce settles slightly as it rests.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip The resting time is essential for tender beef.

After 6 to 8 hours, the sauce is bubbling and the kitchen smells rich and savory. The beef is fork-tender and the peppers are soft. The sauce is creamy and smooth, with no visible cream cheese lumps.

Serve and Savor

5. 5Serve Over Brioche
   Place a slice of toasted garlic brioche on each plate. Ladle the beef, peppers, and creamy sauce over the bread. Serve immediately.
   Look for The sauce soaks into the brioche.
   Tip For extra richness, butter the brioche before toasting.

The beef and sauce are ladled over toasted garlic brioche. The sauce soaks into the bread, and the beef is tender and glistening. Serve hot, with extra sauce spooned over the top.

Common mistakes

Do not lift the lid during the first 4 hours of cooking—this releases heat and extends cooking time. Avoid overcooking, which can make the beef dry; check at 6 hours.

If the cream cheese clumps, whisk the sauce gently before serving. Also, don't skip the resting time, as it helps the beef stay juicy.

How to tell it’s done

The dish is done when the beef is fork-tender and the sauce is bubbling and thickened. The beef should reach an internal temperature of 145°F (63°C) and then rest for at least 3 minutes.

The peppers should be soft but still hold their shape, and the sauce should be creamy and smooth. If the sauce seems thin, cook uncovered for 15–20 minutes to reduce.

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