Ingredients
Scale
- 2 pounds beef tenderloin
- 8 ounces mushrooms, sliced
- 1 cup beef broth
- 1 cup heavy cream
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh rosemary, chopped
Instructions
- Season the beef tenderloin with salt and pepper.
- In a skillet, sear the beef on all sides until browned.
- Transfer the beef to the slow cooker.
- In the same skillet, sauté the mushrooms and garlic until softened.
- Add the beef broth, cream, Worcestershire sauce, and rosemary to the skillet; bring to a simmer.
- Pour the mixture over the beef in the slow cooker.
- Cover and cook on low for 6-8 hours, or until the beef is tender.
- Once cooked, slice and serve with sauce over the top.
Notes
- For a thicker sauce, remove the beef and let the sauce reduce on high for 15 minutes before serving.
- Pair with mashed potatoes or rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 slice with sauce
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg