Winner Winner Valentine's Dinner!

Ask anyone in the restaurant industry: going out on Valentine's Day is the worst day of the year. This year, switch it up, and cook restaurant-quality meals for a fraction of the price in the comfort of your own home with your Anova Precision Cooker!

Choose the meal of your loved one's dreams from the options below, and serve a stunner. Whether it's lobster, steak, both(!), or a flavor-packed vegetarian mushroom entree, you're sure to enjoy a dinner to remember! As an added bonus, we've included make-ahead desserts, dishes that cook at the same temperature, and ensured every dish is super-simple to prepare, so you can focus on that special someone, rather than being stuck in the kitchen all evening.

Sous Vide Butter-Tarragon Lobster

What you'll need:

• 2 lobster tails, shells removed
• 8 tablespoons unsalted butter
• 2 sprigs fresh tarragon
• ½ teaspoon kosher salt
• Lemon wedges, for serving

Directions:

1. Set Anova Sous Vide Precision Cooker to 134°F / 56°C
2. Place the lobster tails, butter, tarragon, and salt in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
3. Place the bag in the water bath and set the timer for 1 hour.

Finishing Steps:

1. When the timer goes off, remove the bag from the water bath. Carefully remove the lobster tails from the bag.
2. Place lobster on a serving platter and drizzle with melted butter from the bag. Garnish with lemon wedges. Serve.

Sous Vide Beef Tenderloin Filet Mignon

What you'll need:

• 1 small beef tenderloin, or 2 filet mignon steaks
• Kosher Salt
• Fresh cracked pepper
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 3 cloves garlic, smashed
• Olive oil
• Butter

Directions:

1. Set Anova Sous Vide Precision Cooker to 134°F / 56.7°C
2. Season tenderloin with salt and pepper. Place the tenderloin in a resealable ziplock bag or vacuum bag. Add rosemary, thyme, crushed garlic cloves, and olive oil. Sous
3. Sous vide for 3 hours.

Finishing Steps:

1. Heat heavy-bottomed pan over high heat.
2. Remove tenderloin from bag, dry thoroughly, reserve herbs and garlic.
3. Add olive oil to pan and sear beef on both sides for 1-2 minutes until the desired sear is reached. For the last 30 seconds, add butter, herbs, and garlic and baste beef with the herb-infused butter.
4. Slice beef into 1/2" medallions and enjoy perfectly cooked steak!

Sous Vide King Oyster Mushrooms

What you'll need:

• 1 pound fresh king oyster mushrooms (or trumpet mushrooms)
• 1/4 cup extra-virgin olive oil
• 4 garlic cloves, peeled and smashed
• 4 springs fresh tarragon
• 1/4 cup unsalted butter
• Kosher salt and freshly ground black pepper

Directions:

1. Set Anova Sous Vide Precision Cooker to 185°F /85°C.
2. Seal mushrooms, oil, garlic, and half of herbs in a vacuum or Ziploc plastic bag.
3. Sous vide for one and half hours.

Finishing Steps:

1. Remove mushrooms from bag and pat dry. Discard cooking liquid. Slice mushrooms in half lengthwise and season with salt.
2. In a large saute pan, heat butter over medium-high heat, until just beginning to brown. Add mushrooms cut-side down and cook until golden brown.
3. Flip mushrooms, add remaining tarragon, and saute until golden brown, about five minutes, basting with butter as they cook.
4. Remove mushrooms and place on paper towel to remove any excess oil. Season with salt and pepper and serve.

Sous Vide Garlic Parmesan Asparagus

What you'll need:

• 1 bunch green asparagus, trimmed
• 4 tablespoons unsalted butter, cut into cubes
• Sea salt
• 1 tablespoon pressed garlic
• 1/4 cup shaved Parmesan cheese

Directions:

1. Set Anova Sous Vide Precision Cooker to 185°F /85°C.
2. Lay the asparagus in a single layer in a food-safe bag or use two bags if necessary.
3. Put the cubes of butter in the four corners of the bag and 1 tablespoon of garlic in the center. Add a few pinches of salt and seal the bag using your vacuum sealer or the water displacement method.
4. Massage the asparagus to distribute the garlic as evenly as possible then place the bag in the water bath and cook for 14 minutes.

Finishing Steps:

1. Transfer the asparagus to a serving dish, drizzle with a bit of the cooking liquid, and plate.
2. Top with the Parmesan and serve immediately.

Sous Vide Spiced Tempered Chocolate Covered Strawberries

What you'll need:

• 1 12oz/340g package high-quality chocolate chips
• 1/2 teaspoon cinnamon
• 1/8 teaspoon cayenne
• Strawberries, for dipping

Directions:

1. Set your Anova Sous Vide Precision Cooker to 115ºF/46.1ºC.
2. Place your chocolate chips and spices into a ziplock bag.
3. Place in the bath and set the timer for 10 minutes.
4. After 10 minutes, remove the bag from the bath and massage to ensure that all chips are melted and you have a smooth mixture. Release any air that may have surfaced from between the chips and place back in the bath.
5. Lower temperature of the bath to 81ºF/27.2ºC and add ice or cold water to help it get there quickly. Once the temperature is reached, increase again to 90ºF/32.2C.
6. Once temperature increases to new level, let chocolate stay there for 5 minutes, regularly massaging the bag to make sure that no crystals form.

Finishing Steps:

1. Remove the bag from the bath and transfer about half to a small, dry, water-warmed bowl. You can place the remaining half back into the warm bath to stay fluid.
2. Dip washed-and-dried strawberries in with a swift dip-and-turn motion. Transfer to a waiting baking tray or plate lined with parchment or wax paper.
3. Continue until all of your strawberries are done, or you run out of chocolate!
4. Place tray into refrigerator uncovered for at least 30 minutes for chocolate to harden. You can leave in there even longer.
5. Transfer to a serving dish and enjoy!

Sous Vide Raspberry Creme Brulee Cheesecake

What you'll need:

• 2 8-oz packages cream cheese, softened
• 1/2 cup granulated sugar
• 1/3 teaspoon Kosher salt
• 1 teaspoon vanilla bean paste or extract
• 1/2 cup heavy whipping cream
• 1/2 pint fresh raspberries or 1 cup frozen raspberries
• 1 tablespoon granulated sugar
• 2 teaspoons fresh lemon juice
• Granulated sugar for brulee
• 3 eggs

Directions:

1. Set Anova Sous Vide Precision Cooker to 175°F / 79.4°C
2. In a large mixing bowl, combine cream cheese, sugar and salt. Using a hand mixer (or a stand mixer), blend until no lumps of cream cheese remain.
3. Add eggs, vanilla and cream and mix just until everything is combined, scraping down the sides of the bowl if necessary.
4. Transfer cheesecake to 4 oz mason jars. (It'll yield about 6 jars). Do not fill all the way to the top, leave room in the jar for expansion.
5. In a microwave safe bowl, combine raspberries, sugar and lemon juice. Microwave for 1 minute or until raspberries are breaking down. Using a whisk or fork, mash the mixture until the raspberries are broken up. Strain the seeds out and put liquid into a squeeze bottle or bowl.
6. Add about a teaspoon of raspberry liquid to each jar, stirring to evenly distribute it.
7. Put the lids on the jars, seal fingertip tight for Mason jars, and lower into the bath.
8. Sous vide for 90 minutes.

Finishing Steps:

1. Remove from bath and allow to cool on the counter for 20 minutes.
2. Place into fridge and allow to set for at least 4 hours or overnight (they'll keep for about a week in their sealed jars)
3. Remove from fridge once set and remove lids. Carefully smooth the tops if necessary and sprinkle granulated sugar on, swirling the jar for even distribution.
4. Carefully torch the sugar until caramelized and repeat for several layers for best results. Serve immediately (do not brûlée ahead of time!).

Time to Cook!

Sit back, relax, let your trusty Anova Sous Vide Precision Cooker handle the heavy lifting this Valentine's Day. Grab your loved one, and treat them to a sous vide feast that will make their hearts flutter, which after all, is the whole goal!

Be sure to check out all the recipes on the Anova Recipes Site, as well as on the Anova App! Happy cooking, nerds!