With a perfect balance of seasoned vegetables and tender beef filet, served in a rich and creamy sauce, this steak medallions in creamy asiago sauce recipe is prepared in just one pan, is keto-approved, and makes for an incredibly satiating meal.
If you’re an avid foodie, you’re probably already familiar with certain food pairings—tomato and cheese, peanut butter and chocolate, caramel and sea salt, and steak with a cream sauce. Whether you’ve had it in a high-end restaurant or prepared by loved ones, there’s nothing quite like the richness of good quality beef paired with silky smooth lashings of decadent sauce.
Asiago cheese is an Italian cheese similar in taste to parmesan, with a noticeable nutty and fragrant flavor. It’s the star of the show for this keto-friendly sauce alongside generous amounts of butter and heavy cream that emulsify on the stove. Best of all, the sauce is prepared in the same pan that the steak and vegetables were sauteed in, meaning you’ll also get all the lovely juices and flavors from the herbs and spices they were cooked in.
Because both the meat and the sauce can be quite heavy on the palate, adding fresh bell peppers and mushrooms lightens up the meal and adds some color and contrast to every bite. Feel free to garnish with some parsley after serving it up on plates, or simply eat it straight from the skillet!
Yields 2 servings of Keto Steak Stir-fry with Creamy Asiago Sauce
The Preparation
- 1/2 medium red bell peppers, sliced
- 1/2 medium yellow bell pepper, sliced
- 3 ounce cremini mushrooms, sliced
- 1 tablespoon olive oil
- 8 ounce beef tenderloin fillet
- salt and pepper, to taste
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 tablespoon butter
- 1/4 cup heavy cream
- 1/4 cup asiago cheese
The Execution
1. Gather and prep all ingredients. Slice the peppers and mushrooms. Season the beef fillets with garlic powder, onion powder, salt, and pepper to taste.
2. Add olive oil to a pan over medium heat. Once the oil is hot, add in the steaks and sear on both sides, cooking to preferred doneness. We recommend keeping it rare as it will be added back into the pan later. About 2-3 minutes per side.
Once the steak is done cooking, set it aside and allow to rest. Try to leave as much fat in the pan as you can.
3. Add the peppers and mushrooms to the pan and season with Italian seasoning, salt, and pepper to taste. Toss to coat in the leftover fat. Cook until soft, about 5 minutes. Once done, remove to a bowl and set aside.
4. Slice the steak into thin pieces.
5. Return the pan to medium-low heat and add the butter with any leftover pan drippings. Once the butter is melted and bubbling, add in the cream and cheese. Stir together well to combine.
6. Add the vegetables and steak back into the pan and toss to coat in the sauce. Cook for 2-3 minutes until everything is heated through. If you want to cook the steak more, place a lid over the pan and use a gentle simmer.
7. Serve hot and enjoy!
This makes a total of 2 servings of Keto Steak Stir-fry with Creamy Asiago Sauce. Each serving comes out to be 651 calories, 54.4g fats, 5.9g net carbs, and 33.4g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 0.50 medium red bell pepper | 18 | 0.2 | 3.5 | 1.2 | 2.3 | 0.6 |
| 0.50 medium yellow bell pepper | 16 | 0.1 | 3.6 | 0.5 | 3.1 | 0.3 |
| 3.00 ounce cremini mushrooms | 24 | 0.1 | 3.5 | 0.5 | 3 | 2.1 |
| 1.00 tablespoon olive oil | 119 | 13.5 | 0 | 0 | 0 | 0 |
| 8.00 ounce beef tenderloin | 735 | 56.7 | 0 | 0 | 0 | 54.4 |
| 0.00 none salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 0.25 teaspoon onion powder | 2 | 0 | 0.5 | 0.1 | 0.4 | 0.1 |
| 0.25 teaspoon garlic powder | 3 | 0 | 0.6 | 0.1 | 0.5 | 0.1 |
| 1.00 teaspoon italian seasoning | 3 | 0.1 | 0.6 | 0.4 | 0.2 | 0.1 |
| 1.00 tablespoon butter | 102 | 11.5 | 0 | 0 | 0 | 0.1 |
| 0.25 cup heavy cream | 202 | 21.4 | 1.6 | 0 | 1.6 | 1.7 |
| 0.25 cup asiago cheese | 78 | 5.2 | 0.6 | 0 | 0.6 | 7.2 |
| Totals | 1301 | 108.8 | 14.5 | 2.8 | 11.7 | 66.7 |
| Per Serving (/2) | 651 | 54.4 | 7.3 | 1.4 | 5.9 | 33.4 |
The Preparation
- 1/2 medium red bell peppers, sliced
- 1/2 medium yellow bell pepper, sliced
- 3 ounce cremini mushrooms, sliced
- 1 tablespoon olive oil
- 8 ounce beef tenderloin fillet
- salt and pepper, to taste
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 tablespoon butter
- 1/4 cup heavy cream
- 1/4 cup asiago cheese
The Execution
- Gather and prep all ingredients. Slice the peppers and mushrooms. Season the beef fillets with garlic powder, onion powder, salt, and pepper to taste.
- Add olive oil to a pan over medium heat. Once the oil is hot, add in the steaks and sear on both sides, cooking to preferred doneness. We recommend keeping it rare as it will be added back into the pan later. About 2-3 minutes per side.
- Once the steak is done cooking, set it aside and allow to rest. Try to leave as much fat in the pan as you can.
- Add the peppers and mushrooms to the pan and season with Italian seasoning, salt, and pepper to taste. Toss to coat in the leftover fat. Cook until soft, about 5 minutes. Once done, remove to a bowl and set aside.
- Slice the steak into thin pieces.
- Return the pan to medium-low heat and add the butter with any leftover pan drippings. Once the butter is melted and bubbling, add in the cream and cheese. Stir together well to combine.
- Add the vegetables and steak back into the pan and toss to coat in the sauce. Cook for 2-3 minutes until everything is heated through. If you want to cook the steak more, place a lid over the pan and use a gentle simmer.
- Serve hot and enjoy!
Notes
This makes a total of 2 servings of Keto Steak Stir-fry with Creamy Asiago Sauce. Each serving comes out to be 651 calories, 54.4g fats, 5.9g net carbs, and 33.4g protein.
