Sous Vide Tenderloin Steaks with Asparagus and Onions

Try this recipe for your next special occasion. Beef Tenderloin Steaks are served with asparagus and  sweet onions. This is a great way to show off your cooking skills!

  • 1 hr
    55 min
  • 4
    SERVINGS
  • 330
    Cal
  • 33 g
    Protein

Ingredients & Cooking

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

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.
  4. Cook's Tip: For best results use a vacuum sealer.
  5. Place asparagus, onions, butter, salt and pepper in separate food-safe plastic bag and seal, removing as much air as possible. 
  6. 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.
  7. At end of cook time, carefully remove bags from water.
  8. 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

Butcher Counter

Sous Vide Tenderloin Steaks with Asparagus and OnionsTenderloin Steak (Filet Mignon) Loin Primal

This is the most tender steak, lean yet succulent, with a fine buttery texture. Sold boneless. This steak also meets government guidelines for lean.
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