• 4 Beef Tenderloins or other cut of steak, about 2 lbs. in total
  • 2 T. Butter
  • 2 c. Sliced Mushrooms
  • 1 T. Chopped, Fresh Chives
  • 1 T. Minced, Flat-Leaf Parsley
  • 1/2 c. Beef Broth
  • 1 tsp. Salt & Pepper, to taste
  • 1 oz. Brandy, optional

Pin It


  1. Heat the butter over medium-high heat in a skillet and sear the steaks for 1 minute on each side.
  2. Place the steaks in a 4-Quart Slow Cooker.
  3. Add the mushrooms, chives, parsley on top of the steak.
  4. Pour broth around the steaks in the slow cooker.
  5. Cover. Cook on Low for 6 to 7 hours or High for 4 to 5 hours.
  6. During the last 30 minutes of cooking, add the brandy.

NOTE: Recipe updated in October, 2015. I have found this recipe cooks better if steaks are left whole after searing. This helps prevent the meat from drying out.  I usually buy whatever cut of steak is on sale and have used ribeye, sirloin and new york strip in addition to tenderloin (filet).

OPTIONAL: I minced my mushrooms up with a little crumbled bacon before serving! :-)

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!



Share and Enjoy:
  • Print
  • Google Bookmarks
  • Twitter
  • Facebook
  • Digg
  • StumbleUpon
  • del.icio.us
  • Yahoo! Buzz
  • Add to favorites