Why This Recipe Is a Keeper
Before we dive into the method, here is why this champagne beef tenderloin will become a favorite.
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Only 3 ingredients. Simple and elegant.
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No pre-cooking. Everything goes into the slow cooker raw.
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Set it and forget it. The slow cooker does all the work.
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Tender and juicy. Rich, satisfying, and delicious.
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Crowd-pleasing. Everyone loves beef tenderloin.
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Budget-friendly. Tenderloin is affordable when cooked at home.
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Perfect for special occasions and holidays.
Ingredients
Servings: 6
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2.5 to 3 pounds whole beef tenderloin, trimmed and tied
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1 1/2 cups dry champagne or other dry sparkling wine
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4 tablespoons salted butter, cut into pieces
Ingredient Notes
Beef tenderloin: Use a whole beef tenderloin. Trim and tie it.
Champagne: Use dry champagne or dry sparkling wine.
Butter: Use salted butter. Cut it into pieces.
Step-by-Step Instructions
Step 1: Prepare the Tenderloin
Pat the beef tenderloin dry with paper towels and let it sit at room temperature for about 20 to 30 minutes.
Step 2: Place in the Slow Cooker
Place the whole beef tenderloin in the bottom of a 5- to 6-quart slow cooker, curving it slightly if needed so it fits in a single layer.
Step 3: Add the Champagne
Pour the champagne evenly over the tenderloin, lifting it slightly so some of the liquid runs underneath.
Step 4: Add the Butter
Dot the top of the tenderloin with the pieces of salted butter.
Step 5: Slow Cook
Cover and cook on LOW for 1 1/2 to 2 1/2 hours, until the internal temperature reaches about 130°F for medium-rare or 135°F for medium.
Step 6: Rest the Tenderloin
Carefully transfer the tenderloin to a cutting board, tent it loosely with foil, and let it rest for 15 to 20 minutes.
Step 7: Make the Sauce
While the meat rests, turn the slow cooker to HIGH and remove the lid. Let the cooking liquid simmer for 15 to 25 minutes, until it reduces by roughly half and turns into a pale golden, slightly thickened sauce.
Step 8: Slice and Serve
Slice the rested tenderloin into 1/2- to 3/4-inch medallions. Arrange the slices back into the warm slow cooker, nestling them into the champagne sauce. Serve hot.
How to Serve Champagne Beef Tenderloin
This elegant beef tenderloin is delicious on its own, but the right sides make it a complete meal.
With Mashed Potatoes: The sauce is perfect over creamy potatoes.
With Roasted Vegetables: Serve with green beans or asparagus.
With a Green Salad: A simple salad cuts through the richness.
With Crusty Bread: Perfect for sopping up the sauce.
With Rice: White rice or jasmine rice absorbs the sauce.
Variations & Tips
Make It with Different Wine: Use dry white wine or prosecco.
Make It with Garlic: Add minced garlic.
Make It with Herbs: Add thyme or rosemary.
Make It with Shallots: Add sliced shallots.
Make It with Mushrooms: Add sliced mushrooms.
Make It with Cream: Add heavy cream to the sauce.
Make It with Mustard: Add a spoonful of Dijon mustard.
Make It Spicier: Add red pepper flakes.
Make It Gluten-Free: This recipe is naturally gluten-free.
Pro Tips for Absolute Success
Let the tenderloin come to room temperature. This ensures even cooking.
Do not overcook. Tenderloin cooks quickly. Check the temperature early.
Let the meat rest before slicing. This keeps it juicy.
Reduce the sauce for a richer flavor.
Frequently Asked Questions
Can I use a different wine?
Yes. Dry white wine or prosecco can be used.
Can I use a different butter?
Yes. Unsalted butter can be used. Add salt.
Can I use a different cut?
Yes. Beef sirloin or ribeye can be used.
Can I make this ahead of time?
Yes. Reheat before serving.
Can I freeze this dish?
Freezing is not recommended. The texture may change.
How long do leftovers last?
Store in the refrigerator for up to 4 days.
Why is my beef tough?
It was overcooked. Check the temperature early.
Why is my sauce thin?
It did not reduce enough. Simmer longer.
Can I add more vegetables?
Yes. Add mushrooms or shallots.
Can I use a different pan?
This recipe is designed for a slow cooker.
The Beauty of Champagne Beef
There is something deeply satisfying about a warm, tender beef tenderloin with a silky, golden sauce. It is the kind of food that makes people happy. This champagne beef tenderloin is a celebration of all those things.
Keep beef tenderloin in your freezer. Keep champagne and butter in your pantry and fridge. This recipe is the reason why.
Recipe Card
Prep Time: 10 minutes
Cook Time: 1 1/2 to 2 1/2 hours on LOW
Rest Time: 15 to 20 minutes
Sauce Reduction: 15 to 25 minutes
Total Time: Approximately 2 to 3 hours
Yield: 6 servings