Pan-Seared Striploin with Creamy Mushroom & Spinach Sauce

Name: Pan-Seared Striploin with Creamy Mushroom & Spinach Sauce
Total time: 25 min
Yield: 2 people
Ingredients: 2 steaks (8oz each) Striploin Steaks (thawed); 4 cups Fresh Spinach; 0.5 cup Cooking Cream; 1 can (7oz) Canned Mushrooms (drained); 0.25 cup Beef Broth (thawed); 1 tbsp Ghee; 2 cloves Garlic; 1 tsp Soy Sauce; 1 tsp Salt; 0.5 tsp Black Pepper

Keto • Low Carb • Gluten-FreeUnder 30 MinsHigh ProteinOne-PotDinnerDate NightAmerican

Medium

25min

680kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

Get Kitchen Buddy Free

Want to see the exact Macros for this meal? Download the Kitchen Buddy app and unlock full nutritional insights!

Juicy pan-seared steak smothered in a rich garlic, mushroom, and spinach cream sauce.

This indulgent main course brings the steakhouse experience right to your kitchen using ingredients you already have on hand. The star of the show is the striploin steak, pan-seared in rich ghee to lock in juices and create a savory crust. It is paired with a luxurious, velvety sauce made from your cooking cream and beef broth, which adds depth and umami. The addition of canned mushrooms provides a satisfying earthiness, while fresh spinach—a nutritional powerhouse—wilts perfectly into the hot cream, offering a vibrant pop of color and essential vitamins. This dish is naturally low in carbohydrates and high in protein, making it an excellent choice for keto or low-carb diets. Quick enough for a weeknight dinner but elegant enough for a special occasion, this one-pan meal minimizes cleanup while maximizing flavor.

Ingredients

500 g Striploin Steaks (thawed)
150 g Fresh Spinach
120 ml Cooking Cream
200 g Canned Mushrooms (drained)
60 ml Beef Broth (thawed)
1 tbsp Ghee
2 cloves Garlic
1 tsp Soy Sauce
1 tsp Salt
0.5 tsp Black Pepper

Instructions

1
Pat the striploin steaks dry with paper towels and season liberally with salt and black pepper.
2
Heat the ghee in a large cast iron skillet over high heat until very hot. Add the steaks and sear for 3-4 minutes per side for medium-rare, or until desired doneness is reached. Remove steaks to a plate to rest.
3
Reduce heat to medium. Add the drained canned mushrooms and minced garlic to the pan fat. Sauté for 1-2 minutes until fragrant.
4
Pour in the beef broth to deglaze the pan, scraping up any browned bits from the bottom.
5
Stir in the cooking cream and soy sauce. Simmer for 2-3 minutes until the sauce slightly thickens.
6
Add the fresh spinach to the pan and stir until it just wilts into the sauce.
7
Taste the sauce and adjust seasoning if needed. Return the steaks (and any resting juices) to the pan for 30 seconds to warm through, or serve immediately with the sauce spooned over the top.

Chef's Tips

•Thaw the steak and broth completely in the fridge before cooking for best results.
•If the sauce gets too thick, add a splash of water or milk to loosen it.