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.
- 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
- Attach sous vide wand to stock pot. Fill with water according to manufacturer's instructions.
- Preheat sous vide wand to 141°F.
- 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.
- Place asparagus, onions, butter, salt and pepper in separate food-safe plastic bag and seal, removing as much air as possible.
- 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.
- At end of cook time, carefully remove bags from water.
- 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 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.