Who wants to cook in a hot kitchen in the summer? Here is a super easy and gluten free meal. The slow cooker does all the work so you can enjoy your summer day. This meal will serve 2 to 4 people, depending on how many steaks you use.
2 – 4 beef tenderloin steaks (about 5 oz each)
Approx 4 cups of red potatoes, washed and quartered
Approx 2 cups of whole white mushrooms, washed and sliced in half
1 large onion, washed and sliced
2 tablespoons of cooking oil (canola, grape seed, or olive)
1/2 stick of butter, chopped into cubes
1 Slow cooker
Lightly oil your slow cooker. Add the potatoes to the bottom. Place the onions on top of the potatoes.
Season the potatoes and onions with the salt, dill, paprika, and Worcestershire sauce. There should be enough seasoning to cover them. Stir well.
Heat the remaining oil in the skillet. Lightly season the tenderloins with salt. When the skillet is hot add the tenderloins, brown on each side (approx 3 min on a side).
Take the tenderloins and place them on top of the potatoes mixture in the slow cooker. Lightly season the tenderloins with Worcestershire sauce. Pour the liquid from the skillet on top of the food in the slow cooker.
Place the mushrooms on the very top of all the food in the slow cooker. Place the cubed butter on top of the mushrooms.
Cover the slow cooker with the lid and cook on high for 3 to 4 hours (or low 7 to 8 hours). Food is done when the potatoes are tender and meat shreds easily.
Once cooked you can serve the steaks whole with the potato mixture on the side or shred the tenderloin and stir into the potato mixture.