Tortellini crémeux au steak et à l’ail

Ingrédients

• 1 pound steak (sirloin, ribeye, or New York strip)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 4-6 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 20 ounces cheese tortellini (fresh or frozen)
• 1 tablespoon butter
• 2-3 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 cup chopped fresh parsley, for garnish
• Salt, to taste
• Pepper, to taste

Préparation

1. 1

   Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.

2. 2

   Add the steak pieces and cook, stirring occasionally, until browned on all sides and cooked to your desired doneness (5-7 minutes for medium-rare). Cook in batches if necessary to avoid overcrowding.

3. 3

   Add the minced garlic, Italian seasoning, salt, and pepper. Cook for another minute until fragrant. Remove the steak from the skillet and set aside.

4. 4

   While the steak is cooking, bring a large pot of salted water to a boil.

5. 5

   Add the tortellini and cook according to package directions (usually a few minutes until they float). Drain the tortellini and set aside.

6. 6

   In the same skillet you used to cook the steak, melt 1 tablespoon butter over medium heat.

7. 7

   Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.

8. 8

   Pour in the heavy cream and bring to a simmer.

9. 9

   Reduce the heat to low and stir in the Parmesan cheese. Continue stirring until the cheese is melted and the sauce is smooth and creamy.

10. 10

    Season the sauce with salt and pepper to taste.

11. 11

    Add the cooked tortellini and steak to the skillet with the creamy garlic sauce.

12. 12

    Toss gently to coat everything evenly.

13. 13

    Cook for another minute or two, allowing the flavors to meld together.

14. 14

    Garnish with fresh parsley and extra Parmesan cheese.

15. 15

    Serve immediately.