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Recipe: sous vide tenderloin steaks with asparagus and onions

Sous Vide Steaks
sous vide tenderloin steaks with asparagus and onions recipe image
Sous vide tenderloin steaks with asparagus and onions serving suggestion

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.

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

Directions

  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.

NUTRITION INFORMATION
Nutrition information per serving, 4 ounces Tenderloin: 326 Calories; 10.6 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 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 Dietary Fiber, Protein, Iron, Potassium, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Choline.

Sous Vide |  Steaks