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 caloriescarbohydrate: 55.1 gcholesterol: 174.9 mgfat: 33.2 gfiber: 3.6 gprotein: 59 gsaturatedFat: 17.4 gservingSize: -sodium: 1275.1 mgsugar: 8.1 gtransFat: : -unsaturatedFat: : -
Directions Steak Tortellini Alfredo
Directions
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Season filet mignon on both sides with garlic salt, granulated onion, and pepper. Set aside.
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.
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.
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.
Cut filet into strips. Distribute tortellini among the plates, drizzle with sauce, and top with steak strips and mushrooms.