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. Add the steak medallions and cook until desired doneness. Remove and cover with aluminum foil to rest.

Start the water for the fettuccine pasta. Cook according to package directions until just shy of al dente. Reserve 1 cup of the cooking liquid.

In a large saucepan or wide skillet, combine the butter and cream. Heat over medium until the butter is melted into the cream.

Turn heat to medium low. Add the nutmeg and spinach, and cook until the spinach has wilted, about 5 minutes.

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

Add the pasta to the sauce and toss to coat. Cook for 2-3 minutes, adding reserved pasta water if the sauce is too thick.

Remove from heat. Add the gorgonzola cheese and toss to combine.

Serve the pasta in bowls or on plates. Top each serving with steak medallions, balsamic glaze, sun-dried tomatoes, and gorgonzola crumbles.