Champagne Beef Tenderloin Slow Cooker. This simple slow cooker dish uses only 3 items for yummy champagne beef. It feels like eating at a fancy restaurant, but it’s easy for family meals. Beef tenderloin is already soft and good. Mix in fizzy champagne and butter, and it becomes a fun treat with no hard work.
Skip old French steps like frying and oven baking. The slow cooker cooks it just right. Meat stays pink in the middle, and champagne makes a smooth, golden sauce.
Slice thin and serve on mashed potatoes or polenta to soak up sauce. Pair with roasted asparagus, lemony green beans, or salad. Use bread to mop up extra sauce. Sip more champagne. Finish with sorbet or berries and cream.
Cook juicy pink beef tenderloin in a slow cooker with fizzy champagne and butter. No hassle— just pop it in and wait for a fancy dinner. The bubbly turns into shiny gold sauce like from a restaurant. Great for Sundays, with potatoes and veggies. Serves 6 in under 3 hours!
Ingredients
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2.5 to 3 pounds whole beef tenderloin, cleaned and tied
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1 1/2 cups dry champagne or fizzy wine
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4 tablespoons salted butter, cut into small pieces
Champagne Beef Tenderloin: Directions
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Pat the beef dry with paper towels. Let it sit out 20-30 minutes to get room temp. This makes it cook evenly and stay pink inside.
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Place the whole beef in a 5- to 6-quart slow cooker. Curve it a little to fit flat if needed.
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Pour champagne over the beef. Lift it gently with a fork so some goes underneath. It just needs a small puddle, not a swim.
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Dot butter pieces on top, spread around. They melt and add great flavor. Put the lid on snug.
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Cook on LOW heat for 1 1/2 – 2 1/2 hrs. Check at 1 1/4 hours with a thermometer—want 130°F for pink or 135°F for medium. Poke the thickest part.
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Lift beef to a cutting board. Cover with foil and rest 15-20 minutes. This keeps it juicy.
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For sauce: Switch slow cooker to HIGH, no lid. Boil the liquid 15-25 minutes until it’s half gone and thick like golden syrup. Stir sometimes. If it won’t bubble, use a pot on the stove.
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Taste sauce—it’s usually yummy from the butter. If too tangy, boil a bit more.
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Slice beef into 1/2- to 3/4-inch thick rounds, cutting across the grain.
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Put slices back in the cooker with sauce. Spoon more on top. Cover on WARM for up to 30 minutes. Serve hot—it looks like chef magic!