Seared Steak Medallions with Creamy Mushroom Tortellini”:
Ingredients:
* For the Steak:
* 1 lb beef tenderloin or sirloin, cut into 1.5-2 inch thick medallions
* 1 tbsp olive oil
* Salt and black pepper to taste
* 1 tbsp butter (optional, for finishing)
* For the Tortellini & Sauce:
* 1 (19-ounce) package cheese tortellini (fresh or frozen)
* 1 tbsp olive oil or butter
* 4 oz cremini or button mushrooms, sliced
* 2 cloves garlic, minced
* 1.5 cups heavy cream or half-and-half
* 1/2 cup grated Parmesan cheese (plus more for serving)
* 2 tbsp fresh parsley, chopped (plus more for garnish)
* Salt and black pepper to taste
Instructions:
* Cook the Tortellini: Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions until al dente. Drain and set aside.
* Prepare the Steak: Pat the steak medallions dry with paper towels. Season generously with salt and black pepper on both sides. Heat olive oil in a heavy-bottomed skillet (cast iron works great) over medium-high heat until shimmering.
* Sear the Steak: Carefully place the steak medallions in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 2-4 minutes per side for medium-rare, or until desired doneness, developing a nice brown crust. If using, add butter to the pan in the last minute of cooking and baste the steaks. Remove steaks from the pan and let them rest on a plate, tented with foil.
* Make the Creamy Mushroom Sauce: In the same skillet (no need to clean), add a little more olive oil or butter if needed. Add the sliced mushrooms and cook until softened and browned, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
* Pour in the heavy cream and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Reduce heat to low, stir in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
