Sous Vide Tenderloin Steaks with Asparagus and Onions

Name: Sous Vide Tenderloin Steaks with Asparagus and Onions
Prep time: 10
Cook time: 105
Total time: 1 h 55 min
Yield: 4
Cuisine: American
Ingredients: Tenderloin Steak (Filet Mignon); garlic; fresh rosemary; fresh thyme; fresh asparagus; cipollini onions; butter

1 HRS 55 MINS

Time to Cook

4

Servings

7

Ingredients

Cook Mode(Keeps screen awake)

Ingredients

Steaks:

2 beef Tenderloin Steaks (Filet Mignon), cut 2 inches thick
3 cloves garlic
1 sprig fresh rosemary
3 sprigs fresh thyme

1 pound fresh asparagus, trimmed
8 boiler onions, peeled
1 tablespoon butter

Preparation

Step 1

Attach sous vide wand to stock pot. Fill with water according to manufacturer's instructions.
Step 2

Preheat sous vide wand to 141°F.
Step 3

Season steaks with salt and pepper, place in food-safe plastic bag with garlic, rosemary, thyme and seal, removing as much air as possible. Set aside.

Cooking Tip: For best results use a vacuum sealer.
Step 4

Place asparagus, onions, butter, salt and pepper in separate food-safe plastic bag and seal, removing as much air as possible.
Step 5

Submerge vegetable bag in water and set timer for 45 minutes. When timer goes off, submerge bag with steaks in same stock pot and cook for an additional hour.
Step 6

At end of cook time, carefully remove bags from water.
Step 7

Preheat cast iron or large skillet over medium heat. Remove steak from the bag; discard bag, including rosemary and garlic. Cook steak 2 to 3 minutes on each side or until internal temperature reaches 145°F.

Nutrition Information

Nutrition information per serving, 4 ounces Tenderloin: 326 Calories; 95.4 Calories from fat; 10.6g Total Fat (4.9 g Saturated Fat; 0.5 g Trans Fat; 0.7 g Polyunsaturated Fat; 4.2 g Monounsaturated Fat;) 93 mg Cholesterol; 57 mg Sodium; 26.6 g Total Carbohydrate; 5.1 g Dietary Fiber; 33.4 g Protein; 0 mg Calcium; 5.8 mg Iron; 917 mg Potassium; 0.6 mg Riboflavin; 6.8 mg NE Niacin; 0.8 mg Vitamin B₆; 4.2 mcg Vitamin B₁₂; 324 mg Phosphorus; 4.9 mg Zinc; 28.5 mcg Selenium; 86.7 mg Choline.

Nutrition Tip

This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Dietary Fiber, Potassium, and Choline.

Filed Under:

Steaks

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