Slow-Cooker Gruyère Cream Asparagus Tenderloin Tips Tips, FAQ & printable recipe

Tips for success

For the most tender beef, do not rush the cooking. Low and slow is the way to go—4 hours on low is ideal, but you can also cook on high for 2 1/2 to 3 hours if you are short on time.

The beef will still be tender, but the sauce may not be as deeply flavored. If you prefer a thicker sauce, leave the lid off for the last 30 minutes to let some of the liquid evaporate.

The garlic brioche is a wonderful addition, but you can also serve this over egg noodles, rice, or polenta. The sauce is rich and creamy, so a starchy base helps balance it.

For a lighter option, serve the beef and asparagus over a bed of greens. Leftovers are excellent—the flavors only get better overnight. Just reheat gently on the stovetop or in the microwave.

Variations

• Mushroom & Thyme: Add 8 oz sliced cremini mushrooms and 1 tsp fresh thyme leaves with the asparagus. The mushrooms will release their liquid and add an earthy depth to the sauce.
• Spicy Kick: Stir 1/2 tsp red pepper flakes or a dash of hot sauce into the sauce after cooking. The heat cuts through the richness of the cheese.
• Chicken Version: Substitute boneless, skinless chicken thighs for the beef. Cook on low for 3 hours, or until the chicken is cooked through and tender. Adjust the internal temperature to 165°F (74°C).
• Vegetarian Option: Replace the beef with 2 cups of cooked white beans or chickpeas. Cook on low for 2 hours, just until the asparagus is tender and the sauce is hot.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth to restore the sauce's creamy texture.

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 frequently, until hot and bubbling. Add a little beef broth or water if the sauce is too thick.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools; reheat with a splash of beef broth or water to loosen it. The asparagus will soften further, so it is best to enjoy the dish within a day or two for the best texture.

You can assemble the entire dish in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook on low as directed. You may need to add 30 minutes to the cooking time because the ingredients start cold. The cream cheese and Gruyère can also be pre-shredded and measured ahead.

Serving ideas

Serve this dish straight from the slow cooker for a casual, family-style meal. Place the toasted garlic brioche on a platter and let everyone spoon the beef and sauce over their own slices.

A simple green salad with a bright vinaigrette is a nice counterpoint to the rich sauce. The dish is hearty enough to be a complete meal on its own, but it also pairs well with roasted potatoes or steamed rice.

For a more elegant presentation, ladle the beef and sauce onto individual plates, positioning the asparagus spears neatly. Garnish with a sprinkle of fresh parsley or thyme if you like, though the dish is delicious as is.

The creamy sauce is the star, so make sure each plate gets a generous amount. Serve immediately while everything is hot and bubbling.

Frequently asked questions

Recipe card

Slow-Cooker Gruyère Cream Asparagus Tenderloin Tips

Prep 15 minCook 4 hTotal 4 h 15 minServes 6

Ingredients

• 2 lb beef tenderloin tips
• 1 lb fresh asparagus spears, trimmed
• 6 cloves garlic, smashed
• 8 oz cream cheese, softened
• 1 1/2 cups shredded Gruyère cheese
• 4 slices toasted garlic brioche slices
• kosher salt, to taste
• black pepper, to taste

Instructions

1. Place the beef tenderloin tips in the bottom of a 6-quart slow cooker. Scatter the asparagus spears and smashed garlic cloves over the beef. Season with kosher salt and black pepper.
2. Drop the softened cream cheese in chunks over the beef and asparagus. Sprinkle the shredded Gruyère evenly on top. Do not stir.
3. Cover the slow cooker and cook on low for 4 hours, or until the beef is fork-tender and the sauce is bubbling. Do not lift the lid during cooking. Let it rest for 3 minutes before slicing.
4. After 4 hours, stir the sauce gently to combine the melted cream cheese and Gruyère into a smooth, creamy gravy. The beef should be tender enough to pull apart with a fork. Let it rest for 3 minutes before slicing.
5. Turn off the slow cooker and let the beef rest in the warm sauce for at least 3 minutes before serving. This allows the juices to redistribute.
6. Place a slice of toasted garlic brioche on each plate. Ladle the beef, asparagus, and creamy Gruyère sauce over the bread. Serve hot.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

620

Protein

38 g

Carbohydrates

12 g

Fat

46 g

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