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 Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 753 Calories

Ingredients

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

Recipe Instructions

Step 1

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 2

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

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.