Crockpot Tenderloin Tips with Creamy Gruyère Sauce Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality beef broth and freshly grated Gruyère. Pre-shredded cheese often contains anti-caking agents that can prevent it from melting smoothly. If you have time, sear the beef tenderloin tips in a hot skillet with a little oil before adding them to the slow cooker.

This adds a deep, caramelized flavor, though it is not necessary for this dump-and-go version. The sauce can be thickened at the end by whisking in a slurry of cornstarch and water if it is too thin, but this is rarely needed.

To make this dish even more convenient, assemble the slow cooker insert the night before and store it in the refrigerator. In the morning, just place the insert into the slow cooker and turn it on.

If you are short on time, you can cook this on high for 4 to 5 hours instead of low, though the beef may be slightly less tender. For the best texture, always choose low and slow. When serving, let the dish rest for a few minutes so the sauce settles and the flavors meld.

Variations

• Add Mushrooms: Add 8 oz of sliced cremini mushrooms along with the beef for an earthy flavor that pairs beautifully with the Gruyère. No other changes needed.
• Swap the Cheese: Substitute the Gruyère with sharp white cheddar or fontina for a different but equally creamy and melting cheese.
• Use Chicken: Replace the beef with 2 lb of boneless, skinless chicken thighs and cook on low for 4 to 5 hours, until tender. Ensure the chicken reaches 165°F (74°C).
• Add Herbs: Stir in a teaspoon of dried thyme or rosemary with the salt and pepper for an aromatic lift. Fresh herbs can be added at the end.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth.

Freezer

Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat on the stove or microwave.

Reheat

Reheat on the stovetop over medium-low heat, stirring occasionally, until hot. Add a splash of broth if needed.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop as it sits. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the sauce has thickened too much. The dish is just as delicious the next day, making it great for meal prep or a quick lunch.

This recipe is perfect for making ahead. You can assemble the raw ingredients in the slow cooker insert, cover, and refrigerate overnight. The next day, simply place the insert in the slow cooker and cook as directed. You can also cook the full dish and refrigerate it for up to 4 days; reheat gently on the stovetop or in the microwave. For longer storage, freeze in portions.

Serving ideas

Serve this creamy beef tenderloin tips dish over toasted garlic brioche slices to soak up every bit of the luscious sauce. The bread adds a buttery, garlicky crunch that contrasts beautifully with the tender beef and soft vegetables.

You can also serve it over egg noodles, mashed potatoes, or creamy polenta for a comforting meal. A simple green salad with a bright vinaigrette would balance the richness nicely.

Garnish with a sprinkle of fresh chopped parsley or chives if you like, though the video does not show it. The dish is hearty enough to stand alone, but it also pairs well with a glass of red wine or a crisp green vegetable.

For a family dinner, set the slow cooker on the table and let everyone serve themselves. The leftovers are wonderful spooned over toast for a quick lunch the next day.

Frequently asked questions

Recipe card

Crockpot Tenderloin Tips with Creamy Gruyère Sauce

Prep 15 minCook 6 hTotal 6 h 15 minServes 6

Ingredients

• 2 lb beef tenderloin tips
• 1 lb baby carrots
• 1 1/2 lb red bliss potatoes, quartered
• 8 oz cream cheese, softened
• 1 1/2 cups shredded Gruyère cheese
• 1/2 cup beef broth
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Toasted garlic brioche slices, for serving

Instructions

1. Place the beef tenderloin tips in the bottom of a 6-quart slow cooker. Scatter the baby carrots and quartered red bliss potatoes around and over the beef. Season with salt and pepper.
2. Dot the softened cream cheese over the top of the beef and vegetables, then sprinkle the shredded Gruyère evenly over everything. Pour the beef broth around the edges, trying not to wash the cheese off the top.
3. Cover the slow cooker and cook on low for 6 to 7 hours, until the beef is fork-tender and the potatoes are easily pierced with a knife. Do not lift the lid during the first 5 hours to keep the heat steady. Let it rest for 3 minutes before slicing.
4. After 6 hours, check the beef with an instant-read thermometer. It should register at least 145°F (63°C) for medium-rare, or cook longer for more well-done. Let the beef rest for 3 minutes before serving.
5. Stir the sauce gently to combine the melted cheeses into a smooth gravy. Serve the beef, carrots, and potatoes with a generous spoonful of the creamy sauce over toasted garlic brioche slices.

Contains: milk, gluten, eggs

Estimated nutrition per serving

Calories

620

Protein

35 g

Carbohydrates

30 g

Fat

38 g

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