Salt and pepper both sides of the steak medallions. Place the steak in a ziploc bag and add the balsamic. Seal and let the steak marinate for at least 30 minutes or up to 4 hours.

Heat a large nonstick skillet over medium heat. When hot, add the steak medallions. Cook until you reach your desired doneness. Place the steak pieces on a plate and cover with aluminum foil to rest.

Start the water for the fettuccine pasta. Cook as per package directions until just shy of al dente. If the pasta is done too early, drain and set aside while reserving 1 cup of the cooking liquid.

Combine the butter and cream in a large saucepan or a wide skillet. Heat over medium until the butter is melted into the cream.

Turn heat down to medium low. Add the nutmeg and spinach to the cream and butter mixture. Cook until the spinach has wilted, approximately 5 minutes.

Add the Parmesan cheese. Season with salt and pepper to taste.

Add the pasta to the sauce and toss to coat. Let it cook for 2-3 minutes. If the sauce is too thick, add a little pasta water at a time to loosen it.

Take the pasta off the heat. Add the gorgonzola cheese and toss to combine.

Separate the pasta into bowls or plates. Top each with the steak medallions, balsamic glaze, sun-dried tomatoes, and gorgonzola crumbles for garnish.