Garlic Steak Tortellini (Printable version)
Tender steak bites and cheesy tortellini tossed in a rich garlic cream sauce for a decadent dinner.
# What you need:
→ Meats
01 - 12 ounces sirloin steak, cut into 1-inch cubes
→ Pasta
02 - 14 ounces refrigerated cheese tortellini
→ Aromatics
03 - 4 cloves garlic, minced
04 - 2 tablespoons finely chopped shallots
→ Dairy and Fats
05 - 2 tablespoons olive oil
06 - 2 tablespoons unsalted butter
07 - 3/4 cup heavy cream
08 - 1/2 cup grated Parmesan cheese
→ Vegetables and Herbs
09 - 2 tablespoons chopped fresh parsley
10 - Kosher salt and freshly ground black pepper, to taste
# How To:
01 - Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions until al dente. Drain well in a colander and set aside.
02 - Pat the steak cubes dry and season generously with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the steak in a single layer and sear for 2 to 3 minutes per side until deeply browned. Transfer the steak to a plate and set aside.
03 - Reduce the skillet heat to medium. Add the butter, chopped shallots, and minced garlic. Sauté for about 1 minute, stirring constantly, until the aromatics are softened and fragrant.
04 - Pour the heavy cream into the skillet, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring the liquid to a gentle simmer and cook for 2 to 3 minutes, allowing the cream to reduce and thicken slightly.
05 - Stir the grated Parmesan cheese into the simmering cream. Continue to stir constantly until the cheese has completely melted and the sauce is smooth.
06 - Return the cooked tortellini and seared steak pieces to the skillet. Toss everything together gently over medium heat for 1 to 2 minutes, ensuring the pasta and steak are thoroughly coated and warmed through.
07 - Remove the skillet from the heat. Sprinkle the dish with chopped fresh parsley and serve immediately while hot.
# Expert Advice:
01 -
- It delivers the sheer indulgence of a steakhouse dinner in well under an hour.
- The rich garlic cream sauce clings to every curve of the cheesy tortellini in the most satisfying way imaginable.
02 -
- Overcrowding the steak pan will cause the meat to steam rather than sear.
- Reserve a splash of pasta water before draining because it acts as a miracle worker for loosening a tight sauce.
03 -
- Pat the steak completely dry with paper towels before seasoning to guarantee a flawless crust.
- Take the pan completely off the heat before adding the Parmesan to prevent any graininess.