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Photo of steaks on asparagus with shrimp pan in back.

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


  • 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


  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!