This tortellini dish adds in cremini mushrooms and tender filet mignon strips.
Ingredients
- olive oil: 2 Tbsp
- soy sauce: 1 Tbsp
- Montreal steak seasoning (such as McCormick®): 1 Tbsp
- filet mignon steaks: 2 piece (8 ounce, cut into strips)
- butter: 1 Tbsp
- quartered fresh cremini mushrooms: 0.5 cup
- refrigerated cheese tortellini: 1 pack (20 ounce pack)
- unsalted butter: 2 Tbsp
- fluid ounces heavy cream: 5 piece
- freshly grated Parmesan cheese: 2 cups
- pinch freshly grated nutmeg: 1 piece (to taste)
Metric Conversion
Stages of cooking
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Whisk together olive oil, soy sauce, and steak seasoning in a small, shallow dish. Add steak strips and marinate for 30 minutes.
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Heat a heavy cast iron skillet over medium-high heat. Add butter. Cook steak strips in the melted butter, until browned, about 2 minutes per side. Add mushrooms and cook until softened, about 5 minutes.
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Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes.
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Melt butter for Alfredo sauce in a saucepan over medium heat. Stir with a wooden spoon and add heavy cream. Stir until combined. Add Parmesan cheese to the cream mixture in the saucepan and stir until blended. Season with nutmeg.
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Drain tortellini, return to the pot, and toss with Alfredo sauce to coat. Serve tortellini topped with steak and mushrooms.
