Pan-Seared Striploin with Creamy Garlic Spinach & Mushrooms

Name: Pan-Seared Striploin with Creamy Garlic Spinach & Mushrooms
Total time: 25 min
Yield: 2 people
Ingredients: 14 oz Striploin Steak (Thawed); 5 oz Spinach; 1 can (7oz) Canned Mushrooms (Drained); 0.5 cup Cooking Cream; 2 tbsp Butter; 3 cloves Garlic; 1 tbsp Olive Oil; 1 tsp Salt; 0.5 tsp Black Pepper

Keto • Low Carb • Gluten-FreeUnder 30 MinsHigh ProteinDinnerDate Night

Medium

25minutes

650kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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Juicy steak smothered in a rich garlic cream sauce with wilted spinach and mushrooms.

Turn a simple weeknight dinner into a gourmet experience with this Pan-Seared Striploin with Creamy Garlic Spinach & Mushrooms. The star of the show is the tender striploin steak, seared to perfection with a golden crust, but the real magic happens in the pan sauce. By utilizing the fond (browned bits) left behind from the beef, we build a luxurious, velvety sauce using cooking cream and butter. The addition of earthy mushrooms and fresh spinach not only adds nutritional density but creates a comfort food masterpiece that pairs perfectly with the savory meat. This dish is naturally low-carb and keto-friendly, making it a guilt-free indulgence. Whether you are cooking for a date night or just treating yourself, this creamy steak recipe delivers high protein and bold flavors in under 30 minutes. It is the perfect way to use up fresh greens before they wilt!

Ingredients

400 g Striploin Steak (Thawed)
150 g Spinach
200 g Canned Mushrooms (Drained)
120 ml Cooking Cream
30 g Butter
3 cloves Garlic
1 tbsp Olive Oil
1 tsp Salt
0.5 tsp Black Pepper

Instructions

1
Pat the striploin steak dry with paper towels and season generously with salt and black pepper on both sides.
2
Heat the olive oil in a large skillet over high heat until smoking. Add the steak and sear for 3-4 minutes per side (for medium-rare), or until desired doneness is reached. Remove steak from the pan and set aside to rest.
3
Reduce heat to medium. Add butter to the same skillet. Add minced garlic and drained canned mushrooms. Sauté for 2-3 minutes until fragrant.
4
Pour in the cooking cream and scrape the bottom of the pan to release any browned bits. Let it simmer gently for 2 minutes until slightly thickened.
5
Stir in the fresh spinach. Cook for 1-2 minutes until the leaves are just wilted.
6
Slice the rested steak against the grain and return it (along with any resting juices) to the pan to warm through, or serve the sauce over the sliced meat immediately.

Chef's Tips

•Patting the steak dry is crucial for getting a good sear; moisture creates steam which prevents browning.
•If you have fresh herbs like thyme or rosemary, add a sprig while basting the steak with butter.
•If the sauce gets too thick, add a splash of water or milk to loosen it up.