Steak Medallions In Asiago Cream Sauce with Peppers And Mushrooms

About

In just one skillet, you can make a full meal with protein, vegetables, and a fatty, rich asiago cream sauce! The steak medallions are cut from a delicate beef tenderloin. You can cook your steak to any level of doneness; but, for the best flavor, a medium-rare steak would be perfect. If you’d like additional sauce with your meal, just follow the Carb Manager Asiago Cream Sauce recipe!

Ingredients

2 ½ oz yellow bell peppers, raw
2 oz mushrooms, raw
8 oz beef steak, tenderloin or filet mignon, visible fat eaten
½ teaspoon salt
½ teaspoon black pepper, ground
¼ teaspoon onion powder
¼ teaspoon garlic, powder
1 ½ teaspoon olive oil
1 teaspoon olive oil
1 ½ teaspoon italian seasoning
1 tablespoon butter, salted
¼ cup whipping cream, extra heavy/gourmet, not whipped
¼ cup, shredded asiago cheese

Instructions

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.
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.
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.
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.
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.
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.
Now that the steak has had some time to rest, slice it into thin slices, as pictured.
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.
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.
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’re happy with the doneness of your steak.
Divide the skillet amongst 2 plates and enjoy!