Description
Indulge in a delightful combination of tender steak and cheese-filled tortellini, all enveloped in a rich and creamy sauce. This dish is a perfect harmony of flavors that will elevate your dining experience.
Ingredients
Scale
- 1-inch thick steak (sirloin, flank, or strip steak)
- Salt
- Freshly cracked black pepper
- 1 tablespoon olive oil or butter
- Fresh cheese-filled tortellini
- 6–8 cloves cracked garlic
- 1 cup heavy cream
- Freshly grated Parmesan cheese
- ½ cup chicken or beef broth
- 1 small onion or a couple of shallots, finely diced
- Fresh parsley, chopped
- Red pepper flakes (optional)
Instructions
- Pat your steak dry with paper towels and season generously on all sides with salt and freshly cracked black pepper.
- Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high heat until shimmering. Sear the steak for 3-5 minutes per side for medium-rare, or until desired doneness is reached. Remove the steak from the pan and let it rest for 5-10 minutes before slicing against the grain.
- While the steak rests, bring a large pot of salted water to a boil. Cook the fresh tortellini according to package directions, typically 2-3 minutes, or until al dente. Drain the tortellini, reserving about ½ cup of the starchy pasta water.
- Smash the garlic cloves with the flat side of a knife and roughly chop them. Finely dice the onion or shallots.
- Reduce the heat under the skillet to medium-low. Add 1 tablespoon of butter (if needed) and melt. Add the chopped onion or shallots and sauté for 2-3 minutes until softened. Add the cracked garlic and a pinch of red pepper flakes, sautéing for 1 minute until fragrant.
- Pour in about ½ cup of chicken or beef broth and scrape up any browned bits from the bottom of the pan. Let the broth simmer and reduce for 1-2 minutes.
- Reduce the heat to low and slowly pour in the heavy cream, stirring constantly. Add the freshly grated Parmesan cheese and stir until it melts smoothly. Simmer the sauce for 3-5 minutes until it thickens to desired consistency, adjusting with reserved pasta water or broth if needed.
- Add the drained tortellini to the skillet with the Creamhouse Sauce and toss gently to coat. Add the sliced steak and fold it into the tortellini and sauce. Garnish with fresh chopped parsley and serve immediately.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Searing and simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: Ensure the steak is properly rested before slicing for maximum juiciness. For added flavor, consider adding vegetables like spinach or mushrooms to the sauce.