Sour Cream Pearl Onion Tenderloin Tips: 5-Ingredient Crockpot Dinner Tips, FAQ & printable recipe

Tips for success

For the most tender beef, always cook on low rather than high. The longer, gentler heat breaks down collagen without toughening the meat. If you are short on time, high heat will work in about 3 to 4 hours, but the texture will be slightly less fork-tender. Use an instant-read thermometer to confirm the beef reaches 145°F (63°C).

To intensify the flavor, sear the beef tips in a hot skillet with a little oil before adding them to the slow cooker. This adds a caramelized crust that deepens the sauce.

However, the recipe is designed to skip this step for convenience—both methods yield delicious results. If you prefer a thicker gravy, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the sauce during the last 30 minutes of cooking.

Variations

• Mushroom Stroganoff: Add 8 oz sliced cremini mushrooms along with the onions and carrots. The mushrooms will release moisture and add an earthy depth that pairs beautifully with the beef. No other changes needed; just layer them in with the vegetables.
• Herb-Infused: Sprinkle 1 teaspoon dried thyme and 1 teaspoon dried rosemary over the beef before adding the sour cream and gravy mix. The herbs meld into the sauce as it cooks, adding a fragrant, savory note that complements the tenderloin tips.
• Spicy Kick: Add 1/2 teaspoon crushed red pepper flakes or a dash of hot sauce to the sour cream before layering. The heat builds slowly and balances the richness of the gravy. Adjust the amount to your preference; a little goes a long way.
• Red Wine Gravy: Replace 1/2 cup of the sour cream with 1/2 cup dry red wine, reducing the sour cream to 1/2 cup. The wine adds a deep, complex flavor and a slightly thinner sauce. Cook as directed; the alcohol will cook off during the slow simmer.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Keep noodles separate to avoid sogginess.

Freezer

Freeze the beef and gravy (without noodles) 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 occasionally, until bubbling. Add a splash of broth or water if needed.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles are best stored separately to prevent them from absorbing too much sauce and becoming mushy.

When reheating, warm the beef and gravy gently in a saucepan over medium-low heat, adding a splash of beef broth or water if the sauce has thickened too much. Reheat the noodles separately in the microwave or a pot of boiling water for a minute.

This recipe is ideal for make-ahead meals. Assemble the raw ingredients in the slow cooker insert, cover, and refrigerate overnight. In the morning, place the insert into the slow cooker base and cook on low as directed.

You may need to add 30 minutes to the cooking time because the ingredients start cold. Alternatively, cook the full recipe, let it cool completely, and refrigerate for up to 3 days. Reheat gently on the stovetop or in the microwave.

Serving ideas

Serve the tenderloin tips over a bed of warm, buttered egg noodles, letting the gravy soak into the noodles. A side of steamed green beans or a crisp green salad balances the richness.

For an extra touch, sprinkle with fresh chopped parsley or chives before serving—though the video does not include them, they add color and freshness if you have them on hand.

This dish also pairs well with mashed potatoes, rice, or crusty bread for soaking up every last bit of gravy. For a low-carb option, serve over roasted cauliflower or zucchini noodles. The leftovers make a fantastic lunch the next day—just reheat and enjoy. Remember to refrigerate any leftovers within 2 hours of cooking.

Frequently asked questions

Recipe card

Sour Cream Pearl Onion Tenderloin Tips: 5-Ingredient Crockpot Dinner

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 2 lb beef tenderloin tips (or tenderloin medallions, cut into chunks)
• 1 cup peeled white pearl onions
• 1 cup crinkle-cut carrots (or baby carrots, halved)
• 1 cup sour cream
• 1 oz brown gravy mix (1 packet, about 1 oz)
• 8 oz wide egg noodles, cooked and buttered, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

520

Protein

35 g

Carbohydrates

30 g

Fat

28 g

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