Crockpot Gruyère Cream Tenderloin Tips Tips, FAQ & printable recipe

Tips for success

For the most tender beef, choose tenderloin tips or medallions and cut them into uniform pieces. If using a tougher cut like chuck, increase the cook time to 6 hours.

Always trim excess fat from the beef to avoid a greasy sauce. To prevent the potatoes from turning brown, toss them with a little lemon juice or place them at the bottom of the slow cooker.

The sauce will thicken as it sits; if it becomes too thick, stir in a splash of beef broth or water when reheating. For a richer flavor, use a combination of Gruyère and sharp cheddar.

If you prefer a smoother sauce, blend a cup of the sauce with an immersion blender before serving—but the chunks are part of the charm.

Variations

• Add Mushrooms: Sauté 8 oz sliced mushrooms in butter until golden and add them with the other ingredients. They'll soak up the creamy sauce and add an earthy depth.
• Swap the Potatoes: Use sweet potatoes or Yukon Gold potatoes instead of russets. They hold their shape well and add a slightly sweet flavor that pairs beautifully with the Gruyère.
• Make It Spicy: Add 1/2 teaspoon red pepper flakes or a dash of hot sauce to the slow cooker before cooking. The heat cuts through the richness of the cheese.
• Use Chicken: Substitute boneless, skinless chicken thighs for the beef. Cook on LOW for 3-4 hours until the chicken reaches 165°F (74°C). Adjust the rest time accordingly.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, 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 and bubbly. Add a little beef broth or water to restore the sauce's creamy texture.

Let the dish cool to room temperature, then transfer to an airtight container. Refrigerate for up to 4 days. The flavors will meld and deepen overnight.

To reheat, warm gently in a saucepan over low heat, stirring occasionally, or microwave in 30-second intervals. Add a splash of broth if needed to loosen the sauce.

This recipe can be assembled up to 24 hours ahead. Layer all the ingredients in the slow cooker insert, cover, and refrigerate. When ready to cook, place the insert in the slow cooker and cook on LOW for 4-5 hours. You may need to add 30 minutes to the cook time since you're starting from cold.

Serving ideas

Spoon the beef, green beans, and potatoes into shallow bowls, making sure to get plenty of the creamy sauce. Serve with toasted garlic brioche slices for dipping, or over mashed potatoes, rice, or egg noodles.

A sprinkle of fresh parsley or chives adds a pop of color, though the video doesn't include it—keep it simple.

This dish is a complete meal in itself, but a crisp green salad with a light vinaigrette would balance the richness. For a heartier spread, serve alongside roasted carrots or a simple steamed vegetable. The leftovers are just as delicious, so consider making a double batch if feeding a crowd.

Frequently asked questions

Recipe card

Crockpot Gruyère Cream Tenderloin Tips

Prep 15 minCook 4 hTotal 4 h 15 minServes 6

Ingredients

• 2 lb beef tenderloin tips (or medallions, cut into bite-size pieces)
• 1 lb fresh green beans, trimmed
• 1 1/2 lb russet potatoes, peeled and cubed
• 8 oz cream cheese, softened
• 2 cups shredded Gruyère cheese
• Toasted garlic brioche slices, for serving

Instructions

1. Place the beef tenderloin tips in the bottom of a 6- to 7-quart slow cooker. Scatter the trimmed green beans and cubed russet potatoes over the beef. Drop the softened cream cheese by spoonfuls over the top, then sprinkle with the shredded Gruyère.
2. Cover the slow cooker and cook on LOW for 4 to 5 hours, until the beef is tender and the potatoes are fork-tender. Do not stir during cooking, as the cheese melts and forms a rich sauce. Let it rest for 3 minutes before slicing.
3. After 4 hours, check the beef for doneness. It should be fork-tender and reach an internal temperature of at least 145°F (63°C). If not yet tender, continue cooking in 30-minute increments. Let it rest for 3 minutes before slicing.
4. Once the beef reaches 145°F (63°C), turn off the slow cooker and let the meat rest in the warm sauce for at least 3 minutes before serving. This allows the juices to redistribute.
5. Ladle the beef, green beans, and potatoes onto plates with a generous amount of the creamy Gruyère sauce. Serve immediately with toasted garlic brioche slices for dipping.

Contains: milk, gluten, eggs

Estimated nutrition per serving

Calories

580

Protein

38 g

Carbohydrates

30 g

Fat

34 g

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