Creamy Asiago Steak Medallions with Sautéed Spinach

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Pan-seared steak medallions served in a rich Asiago cheese cream sauce, accompanied by garlicky sautéed spinach for a decadent keto meal. This French-inspired keto recipe (low carb), ready in about 25 minutes, pairs beef tenderloin medallions, unsalted butter, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 2 French cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 8 oz beef tenderloin medallions and season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 2 tbsp unsalted butter in a skillet over medium-high heat until melted and foaming.
  3. Step 3: Add steak medallions and sear for 3-4 minutes per side for medium-rare doneness, then remove from skillet and tent with foil to rest.
  4. Step 4: In the same skillet, reduce heat to medium; add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
  5. Step 5: Pour in 1/2 cup heavy cream and bring to a gentle simmer, stirring frequently for 2 minutes until slightly thickened.
  6. Step 6: Stir in 1/3 cup grated Asiago cheese until melted and sauce is smooth; season with remaining 1/2 tsp salt and 1/4 tsp black pepper.
  7. Step 7: Return steak medallions to the skillet, spooning sauce over them to warm through for 1 minute.
  8. Step 8: Meanwhile, heat 1 tbsp olive oil and 1 tbsp unsalted butter in a separate pan over medium heat; add remaining 2 minced garlic cloves and cook for 30 seconds.
  9. Step 9: Add 4 cups fresh spinach and sauté for 2-3 minutes until wilted; season with a pinch of salt.
  10. Step 10: Plate steak medallions topped with Asiago cream sauce alongside sautéed garlic spinach and serve immediately.

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