Description
Indulge in tender steak paired with cheese-filled tortellini immersed in a creamy sauce for a comforting yet impressive meal.
Ingredients
Scale
- 1 lb Sirloin or Ribeye Steak
- 1 tbsp Olive Oil
- Salt and Black Pepper
- 12 oz Cheese-Filled Tortellini
- 2 tbsp Unsalted Butter
- 4 cloves Garlic, minced
- 1 cup Heavy Cream
- 0.5 cup Grated Parmesan Cheese
- 0.25 cup Reserved Pasta Water
- 1 tsp Italian Seasoning
- 0.5 tsp Crushed Red Pepper Flakes
- 1 tbsp Fresh Chopped Parsley
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil. Add the cheese-filled tortellini and cook according to package directions until al dente. Reserve ¼ cup of pasta water, then drain and set aside.
- Sear the Steak: Heat olive oil in a large skillet over medium-high heat. Pat the steak dry and season with salt and pepper. Sear for 4-5 minutes on each side until a crust forms. Remove from the skillet, cover with foil, and let rest.
- Sauté Garlic: In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sauté until fragrant.
- Create Creamy Sauce: Pour in the heavy cream, scraping up any bits. Stir in parmesan cheese until melted and smooth. Add Italian seasoning and crushed red pepper flakes.
- Combine Ingredients: Reduce heat to low, add cooked tortellini, and toss gently to coat. Gradually stir in reserved pasta water for desired sauce consistency.
- Finish the Steak: Slice rested steak thinly and return to skillet. Combine gently with tortellini.
- Garnish and Serve: Remove from heat, sprinkle with fresh parsley, and serve hot.
Notes
Let the steak rest post-searing for better flavor. Reserve pasta water for sauce consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 95mg