Creamy Tortellini Pasta with Steak and Mushrooms
Servings: 2 | Time: 45 minutes
Tender slices of steak, fresh tortellini, and earthy mushrooms come together in a rich, creamy sauce to create a comforting and satisfying dish. This recipe balances hearty flavors with silky texture, making it perfect for a cozy dinner when you want something that feels both indulgent and doable. The mushrooms add an extra layer of flavor in the sauce, while the steak adds a savory richness that pairs perfectly with the cheesy tortellini pasta. It’s a simple, restaurant-worthy dish that comes together in one pan and feels special enough to share.
Directions
Cook tortellini as instructed on the package, drain, toss lightly with 1 tablespoon butter.
Heat a large sauté pan (with an edge) and add 1 tablespoon of butter and 1 tablespoon oil, melt butter completely.
Season the steak with ½ teaspoon of salt and lay the meat in the pan.
Sear until brown on both sides and remove the steak from the pan (this may need to be done in batches, a crowded pan won’t allow the meat to brown).
Remove all meat from the pan.
Heat the sauté pan and add the remaining butter.
Add the mushrooms to the pan and don’t touch them for two minutes or until fully brown.
Season with salt.
Temper the cream with the warm mushrooms.
Add the cream to the mushrooms.
Add the steak and tortellini to the cream sauce, reduce until thick.
Pour the tortellini into a serving dish and top with parmesan and chopped parsley.
Serve.
Ingredients
- 1 pound cheese fresh tortellini
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons unsalted butter
- 1 pound filet or sirloin steak, sliced
- 1 cup sliced portobello mushrooms
- 1 cup heavy whipping cream
- ¼ cup fresh grated parmesan cheese
- ½ teaspoon Kosher salt
- Cracked fresh pepper
- 2 tablespoons chopped Italian flat leaf parsley
