Date Night FILLET MIGNON

In this episode we dive into our first date night installment, with filet mignon. We're going to cook it sous vide with roasted asparagus and a mushroom cream sauce.
Ingredients:
Filet Mignon
Salt
Pepper
Garlic
1 cup cremini mushrooms
Asparagus
1/4 cup chicken broth (or you could use the juice from your sous vide)
1/2 cup heavy cream
1 Tbs minced garlic
Recipe:
Season your steak(s) with salt pepper garlic
Bag your steak(s) and sous vide @ 129 degrees for 2 hrs (for medium rare)
While your steak is finishing up cooking in the water bath, break the woody ends of your asparagus off, put them on a baking sheet and bake @ 425 degrees for 7 - 15 minutes (depending on thickness)
Slice your mushrooms thin and throw into a sauce pot with 1/4 - 1/2 cup of melted butter
Once mushrooms start to soften, add salt & pepper to taste, as well as the broth & cream
Bring back to a simmer and let simmer, while stirring occasionally, until sauce is thickened
Once sauce is done, add salt & pepper to taste
Pull your steaks out of the bag, pat dry
Sear steaks in a screaming hot pan (remember your steak is cooked through perfectly so we want maximum sear without cooking the steak further inside)
Slice your steak, if you'd like, plate everything & add some mashed potatoes or rice if you'd like.
Enjoy!