Crockpot Gruyère Cream Pepper Tenderloin Tips Tips, FAQ & printable recipe

Tips for success

For the most tender beef, always cook on low heat. High heat can make the beef tough. If you're short on time, you can cook on high for 4 to 5 hours, but low is preferred. Also, cut the beef into uniform pieces so they cook evenly.

To make the sauce extra silky, whisk it gently before serving. If you prefer a thicker sauce, remove the beef and vegetables and simmer the sauce on the stovetop until reduced.

For a touch of brightness, a squeeze of lemon juice or a sprinkle of fresh thyme would be lovely—though the video keeps it simple.

Variations

• Mushroom and Thyme: Add 8 oz sliced mushrooms and 1 teaspoon dried thyme with the peppers. The mushrooms add an earthy depth that pairs beautifully with the Gruyère.
• Spicy Kick: Add 1/2 teaspoon red pepper flakes or a diced jalapeño with the vegetables for a gentle heat that cuts through the creamy sauce.
• Chicken Version: Substitute 2 lb boneless, skinless chicken thighs for the beef. Cook on low for 4 to 5 hours, until the chicken shreds easily. Ensure the chicken reaches 165°F (74°C).
• Herb-Infused: Add 2 sprigs fresh rosemary and 3 sprigs thyme on top of the cheese before cooking. Remove the herb sprigs before serving for a subtle herbal note.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of broth if needed.

Freezer

Freeze in a freezer-safe container 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. Add a splash of beef broth or water to loosen the sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

The sauce will thicken as it cools; add a splash of beef broth or water when reheating to loosen it. Reheat gently on the stovetop or in the microwave until hot.

This dish can be assembled up to 24 hours in advance. Layer the beef, peppers, onions, and cheeses in the slow cooker insert, cover, and refrigerate.

When ready to cook, place the insert in the slow cooker and cook on low for 6 to 8 hours. You may need to add 30 minutes to the cooking time if starting from cold.

Serving ideas

Serve the tenderloin tips over toasted garlic brioche, spooning the creamy sauce generously over the top.

The bread soaks up the sauce, making every bite rich and satisfying. A simple green salad with a tangy vinaigrette would balance the richness nicely.

For a heartier meal, serve over egg noodles, mashed potatoes, or polenta. The sauce is also delicious over rice. Garnish with fresh parsley or chives if desired, though the video serves it plain. Enjoy this dish hot, straight from the slow cooker.

Frequently asked questions

Recipe card

Crockpot Gruyère Cream Pepper Tenderloin Tips

Prep 15 minCook 6 hTotal 6 h 15 minServes 4

Ingredients

• 2 lb beef tenderloin tips (medallions and tips, trimmed)
• 1 large green bell pepper, cut into thick strips
• 1 large red bell pepper, cut into thick strips
• 1 medium red onion, cut into wedges
• 8 oz cream cheese, softened
• 1 1/2 cups shredded aged Gruyère cheese
• 4 slices toasted garlic brioche slices

Instructions

1. 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.
2. Drop the softened cream cheese in chunks over the top, then sprinkle with the shredded Gruyère. Do not stir.
3. 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.
4. 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.
5. Place a slice of toasted garlic brioche on each plate. Ladle the beef, peppers, and creamy sauce over the bread. Serve immediately.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

650

Protein

45 g

Carbohydrates

12 g

Fat

45 g

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