Gruyère Cream Mushroom Tenderloin Tips: Easy Crockpot Dinner Tips, FAQ & printable recipe

Tips for success

To get the best texture from the beef, don't skip the step of trimming excess fat and silver skin. This ensures each bite is tender and rich, not chewy. Also, consider searing the beef in a hot skillet before adding it to the slow cooker.

While the video shows no searing, a quick sear adds a deep, caramelized flavor that enhances the final dish. If you do sear, do it in batches to avoid overcrowding the pan.

For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the sauce during the last 30 minutes of cooking. If you prefer a thinner sauce, leave it as is.

The sauce will thicken slightly as it cools, so don't worry if it looks loose right after cooking. Always taste the sauce before serving and adjust the seasoning with salt and pepper, though the soup and cheeses already add plenty of salt.

Variations

• Add Bacon: Cook 4 slices of bacon until crisp, crumble, and sprinkle over the top before serving. The smoky flavor pairs beautifully with the creamy sauce and beef. Or, stir the bacon into the sauce during the last 30 minutes of cooking.
• Swap the Cheese: If Gruyère is hard to find, use Swiss cheese or sharp white cheddar. For a smoky twist, use smoked Gouda. The flavor will change but still be delicious. Adjust the amount to taste, but 1 1/2 cups is a good starting point.
• Add Vegetables: Add 1 cup of sliced carrots or pearl onions along with the mushrooms for extra vegetables. Root vegetables hold up well during long cooking times and absorb the sauce's flavor. You can also add a handful of frozen peas during the last 15 minutes for a pop of color.
• Make It Spicy: Add 1/2 teaspoon of red pepper flakes or a dash of hot sauce to the slow cooker before cooking for a subtle heat. For a more pronounced kick, include a finely chopped jalapeño. The spice cuts through the richness of the sauce nicely.

Storage and make-ahead

Fridge

Refrigerate leftover beef and sauce in an airtight container for up to 4 days.

Freezer

Freeze the cooled beef and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through. Add a splash of beef broth or water to loosen the sauce if needed.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken when cold; reheat gently on the stovetop or in the microwave, adding a splash of beef broth or water to loosen it if needed. The beef may become more tender after being refrigerated, which is fine. This dish also freezes well; see the freezer instructions below.

You can assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed. If starting from cold, add 30 minutes to the cooking time.

Alternatively, you can cook the full recipe, let it cool, and refrigerate for up to 4 days, then reheat gently. The flavors continue to develop as it sits, making it even better the next day.

Serving ideas

Serve this dish over toasted garlic brioche or any crusty bread to soak up the luscious sauce. You can also serve it over egg noodles, mashed potatoes, or rice for a more substantial meal. The creamy, savory sauce pairs well with simple sides like steamed green beans or a crisp green salad to balance the richness.

For a special presentation, garnish with fresh thyme or chopped parsley just before serving. The dish is hearty enough to stand alone, but a glass of red wine, such as Pinot Noir or Merlot, complements the beef and cheese beautifully.

This recipe is perfect for a cozy dinner at home or for entertaining guests, as it requires minimal effort but delivers impressive results.

Frequently asked questions

Recipe card

Gruyère Cream Mushroom Tenderloin Tips: Easy Crockpot Dinner

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 2 lb beef tenderloin tips (trimmed)
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup diced white onion
• 8 oz softened cream cheese
• 1 1/2 cups shredded aged Gruyère cheese
• 8 oz sliced mushrooms
• Toasted garlic brioche slices, for serving

Instructions

1. Place the beef tenderloin tips in the bottom of a 6-quart slow cooker. Pour the condensed cream of mushroom soup over the beef and scatter the diced onion on top. Add the softened cream cheese and shredded Gruyère cheese, spreading them over the surface as much as possible.
2. Add the sliced mushrooms on top of the cheese layer. Do not stir; the layers will meld as the slow cooker works.
3. Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the beef is fork-tender and the sauce is bubbling. The beef should easily pull apart with a fork. Let it rest for 3 minutes before slicing.
4. Use an instant-read thermometer to check that the beef has reached at least 145°F (63°C). If not, continue cooking for another 30 minutes and check again.
5. Stir the sauce gently to combine the melted cheeses and mushrooms. Serve the beef and sauce over toasted garlic brioche slices.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

620

Protein

38 g

Carbohydrates

12 g

Fat

45 g

Fiber

1 g

Sugar

3 g

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