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Keto Steak Medallions In Asiago Cream Sauce with Peppers And Mushrooms Recipe

Gluten Free
Lunch
Main Dishes
Quick Easy
★★★★☆
4.5/5
(192 reviews)
By Zylo Nutritionist Team
Keto Steak Medallions In Asiago Cream Sauce with Peppers And Mushrooms
Zylo Recipes

Description

Imagine sinking your fork into a medley of tender beef medallions and vibrant, crisp-tender vegetables, all embraced by a luxuriously creamy sauce. This skillet dish is a symphony of textures and flavors, designed to be both satisfying and delightful. Each medallion of beef tenderloin is seasoned to perfection with a harmonious blend of savory spices, coaxing out the meat's natural richness.

Cooked to your preference, the steak achieves a delectable tenderness, with medium-rare particularly showcasing its inherent succulence and flavor. The gentle sear on the outside provides a delightful contrast to the soft interior. The accompanying vegetables, a colorful mix of seasonal favorites, are lightly sautéed to retain their inherent crispness and vibrant flavors.

They offer a counterpoint to the richness of the beef, creating a balanced and exciting eating experience. Their freshness brightens the entire dish, adding both visual appeal and nutritional value. The star of this skillet creation is the homemade cream sauce, a velvety cascade of richness that envelops every element.

The sauce binds the beef and vegetables together, creating a cohesive and unforgettable culinary experience. Its creamy texture is both comforting and elegant, elevating the dish to something truly special. The sauce is so delicious, you will be tempted to eat it by the spoonful!

This one-pan wonder is ideal for a weeknight dinner, offering ease of preparation without sacrificing quality or flavor. The combination of high-quality ingredients and thoughtful preparation results in a dish that is both satisfying and refined. It’s a comforting meal that feels indulgent, perfect for a cozy night in or a casual gathering with friends.

This recipe is sure to become a regular in your rotation, offering a delightful culinary journey in every bite.

Preparation Time

Prep Time
8 min
Cook Time
25 min
Total Time
33 min

Nutrition Information

Per 1 servings serving
C
Calories
600 Kcal
C
Carbs
8 g
Fi
Fiber
2 g
Sugar
4 g
P
Protein
35 g
C
Fats
50 g
Saturated Fats 28 g
Unsaturated Fats 18 g
Cholestrol 200 mg
Sodium 600 mg
Potassium 700 mg
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Ingredients

    1.
    Yellow bell peppers, raw
    Yellow bell peppers, raw
    2.5 oz
    2.
    Mushrooms, raw
    Mushrooms, raw
    2 oz
    3.
    Beef steak, tenderloin or filet mignon, visible fat eaten
    Beef steak, tenderloin or filet mignon, visible fat eaten
    8 oz
    4.
    Salt
    Salt
    0.5 tsp
    5.
    Black pepper, ground
    Black pepper, ground
    0.5 tsp
    6.
    Onion powder
    Onion powder
    0.25 tsp
    7.
    Garlic, powder
    Garlic, powder
    0.25 tsp
    8.
    Olive oil
    Olive oil
    1.5 tsp
    9.
    Olive oil
    Olive oil
    1.5 tsp
    10.
    Italian seasoning
    Italian seasoning
    1.5 tsp
    11.
    Butter, salted
    Butter, salted
    1 tbsp
    12.
    Whipping cream, extra heavy/gourmet, not whipped
    Whipping cream, extra heavy/gourmet, not whipped
    0.25 cup
    13.
    Asiago cheese
    Asiago cheese
    0.25 cup, shredded

Instructions

    1.
    Prepare the vegetables by slicing the bell peppers and mushrooms. Thin, wide cuts will be best for this skillet dish, but you can cut them in any way you like. Set these aside.
    2.
    Lay your cuts of tenderloin on a flat surface. How many cuts you have does not matter, as these will be sliced later on. On the exposed side, sprinkle HALF the salt and pepper and ALL the onion and garlic powder.
    3.
    Heat the first amount of olive oil in a wide skillet on high heat. Place the tenderloins seasoned side down in the oil. Sprinkle the remaining salt and pepper over the bare side of the meat.
    4.
    Cook the tenderloins to your preferred doneness. For this recipe, it s suggested to cook to medium-rare or slightly more on the rare side at 5-6 minutes per side. You may cook longer for a more done steak. Keep in mind this steak will be returned to a hot skillet later on and cook more.
    5.
    Transfer the cooked steaks to a clean surface. Leave the skillet on a medium-low heat, and add the second amount of olive oil to the pan. Toss in the peppers and mushrooms, coating them in the oil.
    6.
    Cook the vegetable for about 4-5 minutes. Stir in the italian seasoning. The veggies should be soft with slightly golden edges. Transfer the veggies to a clean bowl or plate for later use.
    7.
    Now that the steak has had some time to rest, slice it into thin slices, as pictured.
    8.
    Wipe your skillet clean. Return it to the stove for a final time on a very low heat. Melt the butter in the skillet, then whisk in the cream until the liquids have emulsified.
    9.
    Whisk the asiago cheese into the cream sauce. You can turn the heat up slightly to help the cheese melt, without bringing the cream to a simmer.
    10.
    Return all vegetable and steak to the sauce. Toss the ingredients so everything is coated in the asiago sauce. If you d like to cook the steak through a little more, place a lid over the skillet and bring the heat up to a gentle simmer. Let everything cook until all ingredients are heated through and you s happy with the doneness of your steak.
    11.
    Divide the skillet amongst 2 plates and enjoy!