Creamy Garlic Tortellini Steak Pasta

Ingredients

• 19 oz tortellini
• 2 large NY strip steaks
• Oil
• Salt and pepper, to taste
• 3 tablespoons butter (for basting)
• 2 tablespoons butter (for sauce)
• 1 1/2 cups no salt beef broth, divided
• 4 cloves garlic, chopped
• 1 1/2 cups heavy cream, room temperature
• Italian seasoning, to taste
• 1 1/2 tablespoons cornstarch
• 1 1/2 tablespoons water
• 1 cup freshly shredded Parmesan cheese, plus more for topping
• 2 handfuls spinach
• Red pepper flakes, for topping

Method

1. 1

   Bring a large pot of water to a boil and cook the tortellini according to package directions when the sauce is almost finished.

2. 2

   Rub the steaks with a bit of oil, salt, and pepper. Cook in a large skillet for about 3 minutes per side, then add 3 tablespoons of butter and baste for 30 to 60 seconds. Remove steaks from the pan and set aside.

3. 3

   Deglaze the skillet with 1/4 cup of beef broth, scraping up browned bits from the bottom. Melt in the remaining butter and reduce heat to medium-low.

4. 4

   Add the chopped garlic and cook for about 30 seconds. Pour in the remaining 1 1/4 cups beef broth and heavy cream, bringing heat to medium until it boils, then simmer for about 5 minutes. Stir in Italian seasoning.

5. 5

   Mix the cornstarch and water to create a slurry, then whisk into the sauce to thicken.

6. 6

   Stir in the Parmesan cheese until melted, then fold in the spinach.

7. 7

   Add the cooked tortellini to the sauce and toss to coat.

8. 8

   Slice the steak, place on top of the pasta, and garnish with additional Parmesan cheese and red pepper flakes.