Description
A decadent and satisfying dinner featuring juicy seared steak topped with fragrant garlic butter, served alongside cheese-filled tortellini in a rich and creamy Alfredo sauce. Perfect for special evenings or when you’re craving a gourmet-style meal at home.
Ingredients
For the Steak:
- 2 Ribeye or Filet Mignon steaks (1.5 inches thick)
- Salt and freshly cracked black pepper (to taste)
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 3 garlic cloves (smashed)
- 2 sprigs fresh rosemary or thyme (optional)
For the Tortellini & Alfredo Sauce:
- 12 oz cheese-filled tortellini
- 1 tbsp unsalted butter
- 2 garlic cloves (minced)
- 1 cup heavy cream
- 3/4 cup freshly grated parmesan cheese (plus extra for garnish)
- Salt and pepper (to taste)
- 1 tbsp chopped fresh parsley (optional)
Instructions
- Let steaks sit at room temperature for 30 minutes. Pat dry and season generously with salt and pepper.
- Heat a cast iron skillet over medium-high. Add olive oil and sear steaks for 3–4 minutes per side.
- In the last minute, add butter, smashed garlic, and herbs. Baste steaks with butter. Remove and rest under foil for 5–7 minutes.
- In a separate pot, boil salted water. Cook tortellini per package instructions. Reserve 1/4 cup of pasta water, then drain.
- In the steak skillet, melt butter and sauté minced garlic for 30–45 seconds.
- Add cream, stir, and simmer for 2–3 minutes. Gradually add parmesan, stirring until smooth. Season to taste.
- Fold in cooked tortellini. Add reserved pasta water to adjust sauce consistency if needed.
- Slice steak, plate with tortellini, and spoon sauce over. Garnish with parsley and extra parmesan. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes