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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!

Sous Vide Tenderloin Steaks with Asparagus and Onions

Cook Time: 1 hrs 55 mins

Servings: 4

Ingredients: 7

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Ingredients

Steaks:

Preparation

  1. Step 1

    Attach sous vide wand to stock pot. Fill with water according to manufacturer's instructions.

  2. Step 2

    Preheat sous vide wand to 141°F.

  3. Step 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.

    Cooking Tip: For best results use a vacuum sealer.

  4. Step 4

    Place asparagus, onions, butter, salt and pepper in separate food-safe plastic bag and seal, removing as much air as possible. 

  5. Step 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. Step 6

    At end of cook time, carefully remove bags from water.

  7. Step 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

326 Calories

0 %*

4.9g SAT FAT

0 %DV**

33g PROTEIN

0 %DV

5.8 mg IRON

0 %DV

4.9 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

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.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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