Sous Vide Tenderloin Steaks with Asparagus and Onions

Ingredients:

• 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

Cooking:

1. Attach sous vide wand to stock pot. Fill with water according to manufacturer's instructions.
2. Preheat sous vide wand to 141°F.
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.
Cook's Tip: For best results use a vacuum sealer.
4. Place asparagus, onions, butter, salt and pepper in separate food-safe plastic bag and seal, removing as much air as possible. 
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.
6. At end of cook time, carefully remove bags from water.
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.