Description
A comforting dish featuring tender beef tenderloin cooked slowly in a creamy mushroom gravy, perfect for any gathering.
Ingredients
Scale
- 2–2.5 lbs center-cut beef tenderloin roast
- 1 lb cremini or baby bella mushrooms, sliced
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup heavy whipping cream
- 1/2 cup beef broth
- 2 tbsp olive oil
- 1 tbsp butter
- 1 tbsp Worcestershire sauce
- 2 tbsp cornstarch
Instructions
- Pat the beef tenderloin dry with paper towels and season with salt and pepper.
- Heat olive oil and butter in a skillet and sear the beef for 2-3 minutes per side.
- Transfer the seared beef to a slow cooker.
- Add the chopped onions and mushrooms to the skillet, sauté for 4-5 minutes.
- Stir in the minced garlic and cook for another minute.
- Pour the sautéed mixture over the beef in the slow cooker.
- Whisk beef broth and Worcestershire sauce together, then pour over the beef.
- Cover and cook on LOW for 4 hours or HIGH for 2-2.5 hours.
- Remove the beef and wrap it in foil to rest.
- Whisk cornstarch into the heavy cream, then stir into the cooking liquid and simmer for 15-20 minutes until thickened.
- Slice the beef and serve with creamy mushroom gravy.
Notes
Feel free to customize the recipe with different mushrooms or add fresh herbs for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 90mg