Cracked Garlic Steak Tortellini in Creamhouse Sauce Bliss
A luxurious yet simple dish combining tender steak, cheesy tortellini, and a velvety cream-based sauce for an extraordinary dining experience.
Ingredients
For the Tortellini
- 12 oz fresh tortellini (cheese-filled recommended)
- Salt (for pasta water)
For the Steak
- 1 lb flank steak or sirloin
- 4 cloves garlic (cracked)
- Salt and pepper (to taste)
- 2 tablespoons olive oil
For the Creamhouse Sauce
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Fresh parsley (for garnish)
Instructions
Prepare the Steak
- Generously season your steak with salt and pepper.
- Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the cracked garlic and sear for 1-2 minutes until fragrant.
- Add the steak and cook for about 3-5 minutes on each side for medium-rare, adjusting time according to your desired doneness. Remove the steak from the skillet and allow it to rest for 5 minutes before slicing.
Cook the Tortellini
- Bring a large pot of salted water to a rolling boil.
- Cook the tortellini according to package instructions, usually around 4-5 minutes for fresh tortellini. Drain and set aside, reserving a bit of pasta water.
Create the Creamhouse Sauce
- In the same skillet used for the steak, add heavy cream, Parmesan cheese, oregano, and basil. Stir well and cook over medium heat until thickened, approximately 5-7 minutes. Season with additional salt and pepper as needed.
Combine Everything
- Add the cooked tortellini and sliced steak into the sauce. Combine until well coated. If the sauce is too thick, add a splash of reserved pasta water to achieve your desired consistency.
Notes
Tips: Choosing cuts known for their tenderness like flank and sirloin adds great flavor without overpowering. Avoid overcooking the steak and control the sauce thickness for best results.