Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions (3–4 minutes for fresh, 6–7 minutes for frozen). Drain and set aside.
- Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the steak in a single layer and sear undisturbed for 2–3 minutes. Flip and cook another 2 minutes until browned and medium rare. Remove to a plate and tent with foil.
- Reduce heat to medium. Add the remaining butter and minced garlic to the skillet. Sauté for about 1 minute until fragrant, being careful not to brown the garlic.
- Pour in the heavy cream and whisk to combine, scraping up any browned bits from the bottom of the pan. Let the sauce simmer gently for 2–3 minutes until slightly thickened.
- Add the cooked tortellini to the skillet and stir to coat in the sauce. Return the steak and any juices to the pan. Stir gently and cook for 1–2 minutes until everything is heated through. Season with salt, pepper, and red pepper flakes if desired.
- Garnish with grated Parmesan and chopped parsley. Serve hot directly from the skillet or plated individually.
Notes
Use fresh refrigerated tortellini for the fastest cook time (3–4 minutes). Sear steak in batches to avoid steaming. Deglaze the pan with a splash of white wine or beef broth before adding cream for extra depth. Avoid boiling the cream to prevent curdling. Garnish with fresh Parmesan and parsley for best flavor.