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The Perfect Sous Vide Filet Mignon Dinner For Two (Low Carb Too)

February 8, 2019 by Denise 13 Comments

Two filets on a bed of asparagus with shrimp on top with text overlay.
Two filets on a bed of asparagus with shrimp on top with text overlay.

This is the perfect sous vide filet mignon dinner for two, and it’s just in time for Valentine’s Day. These filets are topped with buttery shrimp and sit on a bed of asparagus for a delicious low carb dinner as well. This post is sponsored by the Certified Angus Beef ® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own. 

You might also like this filet mignon with blue cheese butter recipe!

Photo of steaks on asparagus with shrimp pan in back.

I don’t know about you but sometimes my hubby and I like to stay in on Valentine’s Day. However we still like to keep it special and that means a fancy dinner at home.

I got a sous vide immersion circulator for Christmas so I tried it out to make this perfect sous vide filet mignon dinner for two! Filet mignon happens to be my favorite cut of meat and with the buttery shrimp and asparagus this is a very low carb dinner! (Plus it’s really easy too.)

 

Two filets on a bed of asparagus with shrimp on top with text overlay.

 

What is sous vide?

Sous vide mean under vacuum. It’s a method of cooking in which you place your food in a vacuum sealed pouch and cook in a regulated temperature water bath. It’s usually at a lower temperature and cooked for longer times. However the food is cooked very evenly and therefore it’s retains it’s moisture and not overcooked. It’s perfect for steaks!

 

5 Steps to the perfect sous vide filet mignon

1)  Use Certified Angus Beef®. It is the best in my opinion. At my local Giant Eagle they sell a lot of  Certified Angus Beef® and the butchers are very helpful in picking out the best type of beef for your dishes. I remember my mom always talking to store’s butcher back in the day and now I can see why. They know alot!

Aerial view of raw steaks with olive oil and sat and pepper.

2) Rub the steaks with oil, salt & pepper. You want to rub a little olive oil or melted butter on your steaks and liberally sprinkle salt and pepper on both sides. 

Aerial view of vacuum sealer and vacuum packs of steaks.

3) Vacuum seal the steaks. This is easier than it sounds. I bought this handy dandy hand held vacuum sealer and bags on Amazon and they work great. One time it wasn’t charged and I use my vacuum hose! Worked like a charm.

Aerial view of sous vide pot with vacuum packed steaks.

4) Set time and temperature on immersion circulator. Depending on how you want your steak done will determine the temperature and time. I wanted mine medium rare so I set it to 130° F for 1 hour. The nice thing about sous vide cooking is that you can leave it in there longer if you are busy and it won’t effect the cooking of the meat. So it’s a set and forget device! 

Take them out of the bags when the meat is done and let them cool down before searing. Also dab them to dry any moisture that will keep it from searing quickly.

Closeup of cut steak with shrimp and asparagus.

5) Sear steaks in hot pan. The steaks will now be evenly cooked so it’s time to sear them. I use a cast iron skillet heated up to medium high with melted butter. Sear each side just for a couple minutes. Above you can see how perfectly they are cooked. No gray bands of meat, just even color and a delicious sear!

For more about sous vide cooking, please follow my Pinterest board for recipes and information

Long photo of steaks with a pan of shrimp in background.

Low Carb Sides for the filet mignon

I wanted to keep it low carb so I steamed the asparagus in the microwave while the meat was setting and sautéed the shrimp with a little garlic butter as well. Both of these you can do while the meat is setting. 

Closeup of cut filet medium rare with shrimp on top.

To serve I laid the asparagus on the bottom, placed the filets on them and topped with the shrimp and garlic butter. Make extra garlic butter so you can drizzle it on both the steaks and asparagus.  Super easy, very low carb and delicious!

Low Carb Drinks and Dessert for Valentine’s Day

On Monday I showed you my drunken berries which can be a very easy low carb dessert for your Valentine’s Day as well as drink!

Collage of berries in jar, berries with whipped cream and a drink made from the infused vodka.

Well I hope you enjoy this perfect sous vide filet mignon and that it gives you some easy and delicious low carb dinner ideas for Valentine’s Day. I’m not kidding, they are very easy to make and we just loved our test run dinner!

Note that the prepared filet had no carbs therefore the nutritional information for the rest of the meal is:

For 6 asparagus stalks – 20 cals / 0.2g fat / 3.7g carbs / 1.8g fiber / 2.2g protein = 1.9g net carbs

For 6 buttery garlic shrimp – 139 cals / 11.9g fat / 1g carbs / 0.1g fiber / 7.2g protein = 0.9g net carbs

By the way  you might want to check this  Certified Angus Beef® Kitchen Facebook group to learn some great beef tips and recipes. It really helped me to make my first prime rib! For more information about Certified Angus Beef ® brand follow them on their Social Media Platforms: Facebook | Pinterest | Instagram | YouTube | Twitter

How to make the perfect sous vide filet mignon

Here is a quick video that shows just how easy it is to make the perfect sous vide filet mignon dinner.

Photo of steaks on asparagus with shrimp pan in back.
5 from 5 votes
Print

The Perfect Sous Vide Filet Mignon for 2

This is the perfect sous vide filet mignon dinner for two, and it's just in time for Valentine's Day. These filets are topped with buttery shrimp and sit on a bed of asparagus for a delicious low carb dinner as well.

Course Main Course
Cuisine American
Keyword sous vide, valentine's day
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Servings 2
Calories 405 kcal
Author Denise

Ingredients

  • 1 tablespoons olive oil
  • 2 filet mignon steaks (roughly 1 inch thick)
  • 1 lb fresh asparagus, cleaned
  • 12 oz shrimp, raw and peeled
  • 4 tablespoons butter
  • 1 clove garlic (large or 2 small) crushed or chopped
  • salt and pepper to taste

Instructions

  1. Get your immersion circulator going by attaching it to your water bath. Set the temp and time to 130°F and for 1 hour. 

  2. Meanwhile rub your steaks with olive oil and salt and pepper on both sides. Add them to a vacuum bag and seal tightly.

  3. When your bath water is ready, lower the bags of steak in and let it cook. When the time goes off, take the bags out and place the steaks on a plate to cool. 

  4. Once they are cool, dab the moisture off and get your pan ready to sear. 

  5. Add 2 tablespoons of melted butter to a cast iron skillet and turn the heat up to medium high. When ready, sear the steaks for a minute or two on each side. Baste with melted butter. Then take them out to rest. 

  6. While the meat is resting, microwave the asparagus for 4 minutes. While that is cooking get a large skillet and heat it up with the remaining butter and crushed garlic. Add the raw shrimp and saute until the shrimp turns pink. 

  7. To serve, place the asparagus on bottom, then the filets and finally top with the shrimp and drizzle the extra garlic butter. Enjoy!

 

 

 

Two filets on a bed of asparagus with shrimp on top with text overlay.

 

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We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

Nutritional information for the recipe is provided as a courtesy and is approximate only. You should always do your own calculations if you are concerned about the accuracy of this or any recipe. I use the Lose It app for all of my nutritional information because I have for years.

Comments

  1. Rick

    February 09, 2019 at 9:55 am

    There are lots of advantages to being married to Denise. Good food is high on the list. She made thiis for her Valentines Day post and I HAD to eat it. There is more for Feb 14 guess I’ll have to enjoy it again. The best steak I’ve ever had

    Reply
  2. Barbara C. Hardison

    February 08, 2019 at 4:17 pm

    Thanks for sharing. I also got a Joule Sous Vide for Christmas and have not tried it yet. With all the devices that try to speed up time in cooking process, this seems to be more of a time involved way of cooking. I am retired and have the time but not sure about this thing yet. Can’t decide whether to keep or return it. Hope you try some type of chicken soon so I can see how yours turns out.
    Thanks again!

    Reply
    • Denise

      February 09, 2019 at 5:20 pm

      Hi Barbara, I will make it a point to try chicken next. I just did some Brussels sprouts and liked them and I’d like to try some tougher types of meats. I’ll keep your posted.

      Reply
  3. Sonia

    February 08, 2019 at 12:52 pm

    I need this in my life! I love my instant pot and was wondering if I should get a sous vide.. definitely getting none now!

    Reply
    • Denise

      February 09, 2019 at 5:22 pm

      So far so good Sonia. I have more recipes I need to try so stop by and check them out someday!

      Reply
  4. Tawnie Kroll

    February 08, 2019 at 11:08 am

    Looks perfectly cooked!!

    Reply
    • Denise

      February 09, 2019 at 5:22 pm

      Hi Tawnie, I was delicious!

      Reply
  5. Caroline

    February 08, 2019 at 10:53 am

    You know, sous vide is a method I haven’t dabbled in to but I can see it’s appeal for things like chicken breast and steak. These look wonderful, and love asparagus with steak too.

    Reply
    • Denise

      February 08, 2019 at 10:58 am

      Hi Caroline, I just started dabbling and it’s pretty cool!

      Reply
  6. Mike Hultquist

    February 08, 2019 at 10:48 am

    I need to use my sous vide more! Definitely going to make this recipe very soon. I did something similar with elk steaks and they came out AWESOME. Looking forward to this. Thanks!

    Reply
    • Denise

      February 08, 2019 at 10:59 am

      I have never had elk steaks before, how cool!

      Reply
  7. Annissa

    February 08, 2019 at 10:47 am

    Love how these steak looks perfectly cooked! Thanks for sharing this recipe!

    Reply
    • Denise

      February 08, 2019 at 11:00 am

      They were so good Annissa!

      Reply

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