1 HRS 55 MINS
Time to Cook
Step 1Attach sous vide wand to stock pot. Fill with water according to manufacturer's instructions.
Step 2Preheat sous vide wand to 141°F.
Step 3Season 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 4Place asparagus, onions, butter, salt and pepper in separate food-safe plastic bag and seal, removing as much air as possible.
Step 5Submerge 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 6At end of cook time, carefully remove bags from water.
Step 7Preheat 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 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.
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.