Steak and Mushroom Tortellini Alfredo
Description
Tender filet mignon and cremini mushrooms combine with tortellini Alfredo for a satisfying meal. Simple yet elegant, it's perfect for a special night in.
Ingredients
•
2 tablespoons olive oil
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1 tablespoon soy sauce
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1 tablespoon Montreal steak seasoning (such as McCormick®)
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2 (8 ounce) filet mignon steaks, cut into strips
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1 tablespoon butter
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1/2 cup quartered fresh cremini mushrooms
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1 (20 ounce) package refrigerated cheese tortellini
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2 tablespoons unsalted butter
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5 fluid ounces heavy cream
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2 cups freshly grated Parmesan cheese
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1 pinch freshly grated nutmeg, or to taste
Directions
1
Whisk olive oil, soy sauce, and steak seasoning together in a small, shallow dish. Add steak strips; toss to coat. Marinate in the refrigerator for 30 minutes.
2
Heat a cast-iron skillet over medium-high heat. Add 1 tablespoon butter until melted; add steak. Cook until browned, about 2 minutes per side. Add mushrooms; cook until softened, about 5 minutes.
3
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, or according to package directions, about 3 minutes. Drain and return to the pot.
4
Meanwhile, melt 2 tablespoons unsalted butter in a saucepan over medium heat. Stir in heavy cream until combined. Stir in Parmesan cheese until it melts. Season Alfredo sauce with nutmeg.
5
Toss tortellini with Alfredo sauce to coat; top servings with steak and mushrooms.