Description
A simple and comforting dish featuring fresh tortellini combined with well-seared steak and a rich cream sauce, perfect for a calm and thoughtful dinner.
Ingredients
Scale
- 20 oz cheese tortellini (Fresh or refrigerated varieties yield the best texture and taste.)
- 1 lb steak (sirloin or ribeye) (Sirloin is leaner; ribeye is more tender.)
- salt
- black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 2 tbsp olive oil (Essential for searing the steak.)
- 4 tbsp butter (Creates a creamy sauce base.)
- 5 cloves garlic, minced (Adds aromatic richness.)
- 1 cup heavy cream (Contributes a velvety smoothness.)
- 3/4 cup whole milk (Balances the richness.)
- 1 1/4 cups parmesan, shredded or freshly grated (Brings a savory flavor.)
- parsley, chopped (optional) (Brightens the dish.)
- red pepper flakes (optional) (For a spicy kick.)
- cracked black pepper (optional garnish) (Elevates the flavor.)
Instructions
- Bring a large pot of water to a rolling boil.
- Add a generous pinch of salt so the water tastes slightly of the sea.
- Drop in the tortellini and cook until tender, usually 3 to 5 minutes.
- While the pasta cooks, season the steak on both sides with salt, black pepper, garlic powder, and a light dusting of smoked paprika. Let it sit for 5 minutes.
- Heat a large skillet over medium-high heat. Add 2 tbsp of olive oil and let it shimmer.
- Place the steak in the pan and do not move it for 2 to 3 minutes to build a crust.
- Flip the steak and sear the second side. Cook until it reaches your desired doneness.
- Transfer the steak to a cutting board and tent with foil to rest.
- Reduce the heat to medium and add 4 tbsp of butter to the pan. Scrape the pan with a wooden spoon.
- Add the minced garlic to the butter and stir for 30 to 60 seconds.
- Pour in 1 cup of heavy cream and 3/4 cup of whole milk. Stir to combine and bring to a gentle simmer.
- Once the sauce simmers, reduce heat to low and gradually add 1 1/4 cups of parmesan, stirring until melted.
- Slice the rested steak thinly against the grain.
- Drain the tortellini, reserving a small cup of pasta water. Add the pasta to the pan with the cream sauce and stir gently.
- Add the sliced steak to the tortellini and fold gently. Let the dish sit for a minute.
- Finish with chopped parsley, red pepper flakes (if desired), and cracked black pepper.
- Serve immediately while the sauce is warm and the tortellini is tender.
Notes
Leftovers can be stored in an airtight container for up to 3 days and can be reheated gently. For freezing, consider undercooking the pasta slightly before assembly.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 600mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg