Creamy Asiago Steak Medallions with Sautéed Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (keto, low carb) ready in about 25 minutes pairs (4 pieces) beef tenderloin medallions, divided unsalted butter, divided 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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

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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Frequently asked questions

How long does Creamy Asiago Steak Medallions with Sautéed Spinach take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Creamy Asiago Steak Medallions with Sautéed Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep divided unsalted butter from drying out.

Can I substitute ingredients in Creamy Asiago Steak Medallions with Sautéed Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Creamy Asiago Steak Medallions with Sautéed Spinach for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Creamy Asiago Steak Medallions with Sautéed Spinach keto?

Yes — this recipe is tagged keto, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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