Sour Cream Pearl Onion Tenderloin Tips: 5-Ingredient Crockpot Dinner Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. If using fresh pearl onions, peel them by blanching in boiling water for 30 seconds, then slipping off the skins.

Trim any excess fat from the beef tenderloin tips and cut larger pieces into uniform 1-inch chunks. Measure the sour cream and have the gravy mix packet ready. No need to preheat the slow cooker—just layer everything in the cold insert.

Instructions

Layer and Cook

1. 1Layer the Ingredients
   Place the beef tenderloin tips in the bottom of a 6- to 7-quart slow cooker in an even layer. Scatter the pearl onions and carrots over the beef. Dollop the sour cream over the top, then sprinkle the brown gravy mix evenly over everything. Do not stir.
   Look for The sour cream and gravy mix sit on top of the beef and vegetables in distinct layers.
   Tip Keeping the gravy mix on top helps it dissolve into the sauce as the slow cooker heats.
2. 2Cover and Cook on Low
   Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the beef is fork-tender. The sauce will darken and become velvety as the sour cream and gravy mix meld with the meat juices. Let it rest for 3 minutes before slicing.
   Look for The gravy is bubbling gently around the edges and the beef is very tender when pierced with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during cooking—each peek adds 15 to 20 minutes of cook time.
3. 3Check the Beef Temperature
   After 6 hours on low, check the internal temperature of the beef with an instant-read thermometer. It should read at least 145°F (63°C). Because the beef is a whole cut, it can be cooked to this temperature and then allowed to rest for at least 3 minutes before serving to ensure juiciness.
   Look for The thermometer reads 145°F (63°C) or higher when inserted into the thickest piece.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Tenderloin tips are lean, so they cook faster than chuck—start checking at 6 hours on low.
4. 4Rest the Beef
   Turn off the slow cooker and let the beef rest in the sauce for at least 3 minutes. This allows the juices to redistribute, keeping the meat moist and tender.
   Look for The sauce settles slightly and the beef looks juicy, not dry.
   Tip If the sauce seems thin, leave the lid off during the rest to let it thicken slightly.

After the first phase, the slow cooker is filled with raw beef, onions, carrots, and a dollop of sour cream with gravy mix sprinkled on top. The aroma is faint but savory.

When you lift the lid after cooking, the beef is visibly tender, the onions are translucent, and the sauce is a rich, dark brown with gentle bubbles around the edges.

Rest and Noodles

5. 5Cook the Egg Noodles
   While the beef rests, bring a large pot of salted water to a boil. Add the wide egg noodles and cook according to package directions until al dente. Drain well and toss with a pat of butter.
   Look for The noodles are tender but still firm to the bite.
   Tip Use a colander to drain thoroughly—excess water will water down the gravy.
6. 6Spoon the Beef and Gravy over Noodles
   Divide the buttered noodles among serving plates. Using a slotted spoon, pile the beef, onions, and carrots over the noodles. Then ladle a generous amount of the sour cream gravy over the top.
   Look for Each plate has a mound of noodles topped with beef and vegetables, all coated in glossy gravy.
   Tip For a prettier presentation, arrange the beef on top of the noodles and spoon the gravy around the edges.

The beef rests in the hot sauce while the noodles cook. The kitchen smells of rich beef and onions. The noodles are buttered and ready to receive the meat. The sauce has slightly thickened, and the beef is fork-tender.

Serve

7. 7Serve Immediately
   Serve the tenderloin tips hot, with extra gravy on the side if desired. The dish is best enjoyed right away while the noodles are warm and the gravy is silky.
   Look for Steam rises from the plate, and the gravy coats the back of a spoon.
   Tip Refrigerate leftovers within 2 hours of serving.

Plates are piled with buttered noodles, topped with beef, onions, and carrots, and drizzled with glossy gravy. The dish looks like a classic stroganoff, with a deep brown sauce and tender vegetables. The first bite is creamy, savory, and comforting.

Common mistakes

One common mistake is lifting the lid to check on the food, which releases heat and extends cooking time. Trust the timer and only peek after the minimum time. Another is adding the sour cream at the end—this recipe needs it from the start to create the gravy.

Avoid using low-fat sour cream, as it can curdle. Finally, do not overcook the beef tenderloin tips; they are lean and can become dry if cooked too long on high heat.

How to tell it’s done

The beef is done when it is fork-tender and easily shreds or cuts with a spoon. The internal temperature should read at least 145°F (63°C) on an instant-read thermometer inserted into the thickest piece.

Let the beef rest for at least 3 minutes before serving to allow the juices to redistribute. The gravy should be thick enough to coat the back of a spoon; if it seems thin, leave the lid off for 10 minutes to reduce slightly.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest