Seared Steak Tips with Balsamic Mushroom Parmesan Tortellini
A delightful combination of seared steak tips, earthy balsamic mushrooms, and creamy parmesan tortellini, perfect for any occasion.
Ingredients
Main Ingredients
- 1 pound Steak tips (sirloin) Tender cuts like sirloin or filet mignon are perfect.
- 9 ounces Parmesan Tortellini Use store-bought or homemade.
- 8 ounces Cremini mushrooms Other options: shiitake, button, or wild mushrooms.
- 2 tablespoons Butter Opt for unsalted to control seasoning.
- 1/4 cup Balsamic vinegar Use good quality for depth.
- 3 cloves Fresh garlic (minced) Fresh garlic elevates the flavor.
- 2 tablespoons Olive oil For searing and sautéing.
- 1 tablespoon Fresh thyme (chopped) Can substitute with rosemary.
- To taste Salt and pepper Season liberally, especially for the steak.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Drain and set aside.
Sear the Steak
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Season the steak tips with salt and pepper.
- Add the steak tips to the skillet and sear for about 3-4 minutes on each side (or until desired doneness).
- Once cooked, remove the steak and let it rest on a plate.
Sauté the Mushrooms
- In the same skillet, add the butter and remaining olive oil. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the sliced mushrooms, cooking until they are browned and tender, about 5-7 minutes. Stir often.
Combine Ingredients
- Once the mushrooms are ready, add the balsamic vinegar and stir, scraping up any browned bits from the bottom of the skillet.
- Toss in the cooked tortellini and seared steak tips, mixing well to ensure everything is evenly coated with the balsamic sauce.
- Finish by stirring in fresh thyme and adjusting seasoning if necessary.
Plate and Serve
- Serve warm, garnished with additional parmesan and a sprig of thyme if desired.
Notes
Cooking steak to the right doneness is key. Invest in a meat thermometer—medium-rare is 130-135°F. Let the steak rest before cutting to keep it tender. Don’t overcrowd the pan while sautéing mushrooms.