Ingredients:

  • 1.5 lbs Sirloin or Ribeye, cut into 1-inch cubes
  • 1 tsp Kosher Salt
  • 0.5 tsp Cracked Black Pepper
  • 1 tsp Smoked Paprika
  • 2 tbsp Avocado or Grapeseed oil
  • 4 tbsp Unsalted Butter
  • 6 cloves Garlic, minced
  • 1 cup Heavy Cream
  • 0.5 cup Chicken Bone Broth
  • 1 tsp Dijon Mustard
  • 20 oz Refrigerated Cheese Tortellini
  • 0.5 cup Freshly Grated Parmesan Cheese
  • 1 tbsp Fresh Lemon Juice
  • 0.25 cup Fresh Parsley, chopped
  • 1 pinch Red pepper flakes

Instructions:

  1. Pat the steak bites bone-dry with paper towels and season with salt, pepper, and smoked paprika.
  2. Heat a 12-inch heavy-bottomed skillet over medium-high heat with the oil. Sear steak in a single layer for 2 minutes per side until a mahogany crust forms. Remove steak and set aside.
  3. Reduce heat to medium. Melt butter in the same pan, scraping up the browned bits (fond). Add minced garlic and cook for 1 minute until fragrant.
  4. Whisk in the heavy cream, chicken bone broth, and Dijon mustard. Bring to a gentle simmer.
  5. Add the refrigerated tortellini directly into the sauce. Simmer for 5-7 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened through starch emulsification.
  6. Stir in the Parmesan cheese and lemon juice until melted. Return the steak bites to the pan to warm through.
  7. Garnish with fresh parsley and red pepper flakes before serving.