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

Tips for success

For the most tender beef, choose tenderloin tips that are already trimmed of silver skin. If they're large, cut them into 1-inch pieces so they cook evenly. The slow cooker does the rest.

For a richer gravy, stir in a tablespoon of butter at the end. If you like a thicker sauce, mix a tablespoon of cornstarch with a little cold water and stir it in during the last 30 minutes.

To keep the asparagus from overcooking, you can add it halfway through the cooking time. If you prefer a more pronounced garlic flavor, slice the cloves instead of smashing them.

The dish is also delicious over mashed potatoes or rice. For a touch of brightness, a squeeze of lemon juice before serving lifts the flavors.

Variations

• Mushroom Stroganoff: Add 8 oz sliced mushrooms along with the beef. They'll cook down and add an earthy flavor that pairs perfectly with the sour cream gravy. Increase the gravy mix to 1.5 oz for extra depth.
• Chicken and Broccoli: Swap the beef for 2 lb boneless, skinless chicken thighs, and use broccoli florets instead of asparagus. Cook on low for 4-5 hours, until the chicken reaches 165°F (74°C).
• Herb-Infused: Add 1 teaspoon dried thyme and 1 teaspoon dried rosemary along with the garlic. The herbs will infuse the gravy with a fragrant, savory note. Serve over egg noodles or polenta.
• Spicy Kick: Stir 1/2 teaspoon red pepper flakes into the sour cream before adding it to the slow cooker. The heat balances the richness. Serve with a dollop of extra sour cream on top.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. The gravy will thicken; add a splash of broth when reheating.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently on the stovetop over low heat or in the microwave in 30-second bursts, stirring occasionally. Add a little beef broth if the sauce is too thick.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The gravy will thicken as it cools.

Reheat gently on the stovetop or in the microwave, adding a splash of beef broth or water to loosen the sauce. The asparagus will soften further on reheating, so it's best to enjoy this dish within a day or two.

You can assemble the slow cooker insert the night before: layer the beef, asparagus, garlic, sour cream, and gravy mix, then cover and refrigerate. In the morning, place the insert in the slow cooker and cook on low as directed. Add 30 minutes to the cooking time since the ingredients start cold.

Serving ideas

Serve the beef and asparagus over a generous pile of buttered egg noodles, spooning extra gravy over the top. The noodles soak up the sauce beautifully. For a complete meal, add a simple green salad with a tangy vinaigrette to cut through the richness.

This dish also works well over mashed potatoes, rice, or even toasted crusty bread. The creamy gravy is the star, so don't skimp on it.

A sprinkle of fresh parsley adds color and freshness, though it's optional. The recipe is hearty enough for a family dinner but elegant enough for company.

Frequently asked questions

Recipe card

Slow-Cooker Sour Cream Asparagus Tenderloin Tips

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 2 lb beef tenderloin tips
• 1 lb fresh asparagus spears, trimmed
• 6 cloves garlic, smashed
• 1 cup sour cream
• 1 oz brown gravy mix (1 packet)
• 12 oz buttered egg noodles, cooked, for serving

Instructions

1. Place the beef tenderloin tips in the bottom of a 6-quart slow cooker. Scatter the trimmed asparagus spears and smashed garlic cloves over the beef, spreading them evenly.
2. Dollop the sour cream over the top of the beef and asparagus. Sprinkle the brown gravy mix evenly over the sour cream. 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, until the beef is fork-tender and the asparagus is tender but still holds its shape. Stir gently once halfway through, if possible. Let it rest for 3 minutes before slicing.
4. Use an instant-read thermometer to check the beef. It should read at least 145°F (63°C). If it hasn't reached that temperature, continue cooking and check again in 30 minutes. Let it rest for 3 minutes before slicing.
5. Turn off the slow cooker and let the beef rest in the warm gravy for at least 3 minutes. This allows the juices to redistribute, keeping the meat moist.
6. Spoon the beef, asparagus, and gravy over hot buttered egg noodles. Serve immediately.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

35 g

Fat

25 g

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