• Beef Tenderloin
  • Steak
  • 2 Cloves Garlic (smashed)
  • 1 Sprig Rosemary
  • Salt and Pepper
• Gorgonzola Mushroom Cream Sauce
  • 1lb Fresh Baby Bella Mushrooms (Thinly sliced)
  • 1C White Wine (Chardonnay)
  • 1 1/2C Heavy Cream
  • 1/2C Chicken Stock
  • 4oz Creamy Gorgonzola Cheese
  • 1 Shallot (Medium Sized, Minced)
  • 2 Cloves Garlic (Minced)
  • 2T Olive Oil
  • 1T Fresh Parsley (Finely Chopped)
  • 1T Coarsely Ground Peppercorns
  • 1T Worcestershire Sauce
  • 3 Sprigs Thyme
  • 1 Sprig Rosemary
  • Salt and Pepper
• Wild Rice (Follow package instructions but for every 1 cup dried add in the following.)
  • 2 T Butter
  • 3 Cloves Garlic (Minced)
  • 1T Worcestershire Sauce
  • 1 Sprig Fresh Thyme
• Sautéed Asparagus
  • 1lb Fresh Cut Asparagus
  • 1T Olive Oil
  • 2 Cloves Garlic (Minced)
  • 1 Shallot (Thinly Sliced)
  • Salt and Pepper

Directions:

1. Start sous vide and set to 129. Season steak liberally with salt and pepper, and place in bag along with 2 smashed garlic and 1 sprig of rosemary.  Seal bag and cook for 2 hours.
2. After steak has been cooking for 1 hour start the sauce.  Heat a large tall sided fry pan over medium heat, when pan is hot, add olive oil and shallots. Sweat shallots until translucent then add garlic and cook for 30 seconds.  Add in mushrooms and full coat in oil, add more oil if necessary to coat.  Add in the white wine and chicken stock, and cook until most of liquid has dissolved then add in cream and pepper.  Turn heat to medium and allow to simmer and reduce.  Once cream has started to thicken add in the gorgonzola cheese and stir until melted.  Adjust season with salt and pepper. This sauce takes about 45 min and can hold over low heat until rest of the meal is completed.
3. Depending on your rice you will want to start it about when the mushrooms are added to the other pan. 
4. After 2 hours have passed remove the tenderloin from the sous vide and allow meat to rest for 10 min.  Heat heavy bottomed frypan or cast-iron skillet over high heat while meat is resting.
5. While meat is still resting start your asparagus. Heat frypan over medium high heat. In a mixing bowl combine cut asparagus, olive oil, minced garlic, and shallots. Toss to combine and evenly mix everything. When pan is hot, add asparagus mixture and sauté for a 3-5 minutes or just until asparagus is tender.  Season with salt and pepper. 
6. Sear off steaks in hot cast-iron pan. 1 minute per side if your pan is hot enough.
7. Top steaks with sauce and serve with rice and asparagus.