Crockpot Tenderloin Tips in Gruyère Cream Sauce Tips, FAQ & printable recipe

Tips for success

For the best flavor, use aged Gruyère and full-fat cream cheese. The aged cheese adds a nutty depth that younger cheeses lack. Cut the beef into uniform pieces so they cook evenly.

If using a slow cooker with a ceramic insert, avoid placing it on a cold surface after cooking to prevent cracking. Let the dish rest for a few minutes before serving to allow the sauce to thicken slightly.

To make the sauce even richer, stir in a tablespoon of Dijon mustard before serving, though this is optional. The pearl onions can be swapped for shallots or a chopped yellow onion.

For a lower-carb option, serve over cauliflower mash instead of brioche. The leftovers are excellent the next day, and the flavors meld even further overnight.

Variations

• Mushroom Addition: Add 8 oz of sliced cremini mushrooms along with the carrots. They will absorb the sauce and add an earthy flavor that pairs well with the Gruyère.
• Spicy Kick: Stir in 1 teaspoon of red pepper flakes or a dash of hot sauce before cooking for a subtle heat that cuts through the richness.
• Herb Infusion: Add 2 sprigs of fresh thyme and 1 bay leaf to the slow cooker before cooking. Remove them before serving for a subtle herbal note.
• Red Wine Glaze: Deglaze a skillet with 1/2 cup red wine and pour it over the beef before cooking. This adds depth and complexity to the sauce.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze in an airtight 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 warmed through. Add a little beef broth or water to restore the sauce's consistency.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken when chilled; add a splash of beef broth or water when reheating to loosen it. Let leftovers cool to room temperature within 2 hours of cooking before refrigerating.

This recipe can be assembled the night before. Place the beef, vegetables, and cheeses in the slow cooker insert, cover, and refrigerate overnight. In the morning, place the insert in the slow cooker and cook as directed. You may need to add 30 minutes to the cooking time since the ingredients start cold.

Serving ideas

Serve the tenderloin tips over toasted garlic brioche slices to soak up the creamy sauce. The bread adds a crunchy, garlicky element that contrasts with the tender beef.

Alternatively, serve over mashed potatoes, egg noodles, or rice to capture every bit of the sauce. A simple green salad with a bright vinaigrette balances the richness.

For a more formal presentation, transfer the beef and vegetables to a platter and spoon the sauce over the top.

Garnish with fresh thyme or chopped chives, if desired, though the recipe is delicious as is. The dish is hearty enough to stand alone but also pairs well with roasted vegetables or a light soup.

Frequently asked questions

Recipe card

Crockpot Tenderloin Tips in Gruyère Cream Sauce

Prep 15 minCook 6 hRest 5 minTotal 6 h 20 minServes 6

Ingredients

• 2 lb beef tenderloin tips, trimmed
• 1 cup peeled pearl onions
• 1 1/2 cups crinkle-cut carrots
• 8 oz softened cream cheese
• 1 1/2 cups shredded aged Gruyère cheese
• 8 slices toasted garlic brioche, for serving

Instructions

1. Place the beef tenderloin tips in the bottom of a 6-quart slow cooker. Spread them into an even layer so they cover the bottom of the insert.
2. Scatter the pearl onions and crinkle-cut carrots over the beef. No need to stir—just layer them on top.
3. Drop the softened cream cheese in chunks over the vegetables. Sprinkle the shredded Gruyère evenly over the top.
4. Cover the slow cooker and cook on low for 6 to 7 hours, until the beef is fork-tender and the sauce is bubbling. Do not lift the lid during the first 5 hours. Let it rest for 3 minutes before slicing.
5. Check that the beef is fork-tender—it should shred or cut easily with a fork. Use an instant-read thermometer to confirm the beef has reached at least 145°F (63°C). Let it rest for 3 minutes before slicing.
6. 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.
7. Ladle the beef, vegetables, and creamy sauce over toasted garlic brioche slices. Serve immediately.

Contains: milk, gluten, eggs

Estimated nutrition per serving

Calories

680

Protein

42 g

Carbohydrates

18 g

Fat

48 g

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