Steak Tortellini Alfredo recipe

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Ingredients

¾ pound filet mignon
½ teaspoon garlic salt
¼ teaspoon granulated onion
¼ teaspoon ground black pepper
1 (9 ounce) package refrigerated cheese tortellini
1 tablespoon salted butter
3 each portobello mushrooms, quartered
1 tablespoon salted butter
1 clove garlic, minced
1 tablespoon all-purpose flour
1 cup fat-free half-and-half
1 cup freshly shredded Parmesan cheese
1 pinch grated nutmeg

Nutrition Info

753 calories
carbohydrate: 55.1 g
cholesterol: 174.9 mg
fat: 33.2 g
fiber: 3.6 g
protein: 59 g
saturatedFat: 17.4 g
servingSize: -
sodium: 1275.1 mg
sugar: 8.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Season filet mignon on both sides with garlic salt, granulated onion, and pepper. Set aside.

  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.

  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.

  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.

  5. Cut filet into strips. Distribute tortellini among the plates, drizzle with sauce, and top with steak strips and mushrooms.

Recipe Yield

3 servings

Recipe Note

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.

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