Cooking Steps

• Heat olive oil in a skillet over medium-high heat. Season your tender steak with salt and black pepper, then place it in the hot skillet. Sear for 4-5 minutes on each side until golden brown and cooked to your desired doneness.
• While the steak rests, smash a few cloves of garlic with the flat side of a knife to release their aromatic oils. Add them to the skillet for extra flavor, letting them sauté for about 2 minutes.
• In a separate pot, bring salted water to a boil and cook the tortellini according to the package instructions. Fresh tortellini usually takes about 3-5 minutes to cook until they float to the surface.
• In the same skillet used for the steak, reduce the heat and add the creamhouse sauce. Stir in the sautéed garlic and allow it to simmer for about 3-4 minutes until slightly thickened and creamy.
• Drain the cooked tortellini and gently fold them into the creamy sauce. Ensure each piece is well-coated, and simmer together for an additional minute to marry the flavors.
• Remove the steak from the skillet and slice it into thin strips against the grain. This will ensure tender bites to top your tortellini.
• Plate the creamy tortellini and elegantly arrange the sliced steak on top. Sprinkle with chopped fresh parsley and grated Parmesan cheese for a finishing touch.