Steak Tortellini Alfredo
This dish requires a bit of multitasking but the end result--a filet mignon nestled over mushrooms and tortellini coated with Alfredo sauce--is worth it! Psst... after you get the photo, please cut the filet mignon into strips. Serves 2 hungry people or 3 with smaller appetites.
- Preparation:
- Cooking:
- Total:
- Serves: 3 persons
Ingredients
- ¾pound filet mignon
- ½teaspoon garlic salt
- ¼teaspoon granulated onion
- ¼teaspoon ground black pepper
- 1(9 ounce) package refrigerated cheese tortellini
- 1tablespoon salted butter
- 3each portobello mushrooms, quartered
- 1tablespoon salted butter
- 1clove garlic, minced
- 1tablespoon all-purpose flour
- 1cup fat-free half-and-half
- 1cup freshly shredded Parmesan cheese
- 1pinch grated nutmeg
Instructions
Step 1
Season filet mignon on both sides with garlic salt, granulated onion, and pepper. Set aside.Step 2
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.Step 3
Meanwhile, set a grill pan over medium high-heat. Melt butter in the hot pan. Add filet and quartered mushrooms. Cook the filet for 3 minutes per side. Cook mushrooms for 1 to 2 minutes. Remove filet, cover, and allow to rest.Step 4
Meanwhile, for the sauce, melt butter in a saucepan over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Push garlic to the side of the pan and stir in flour until smooth. Slowly add half-and-half, stirring until sauce thickens. Stir in Parmesan cheese and nutmeg.Step 5
Cut filet into strips. Distribute tortellini among the plates, drizzle with sauce, and top with steak strips and mushrooms.