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First I took 2 packages of sirloin tender steaks. So 8 small steaks in total. Spray a bit of oil on both sides of them and season well with salt and pepper.
Heat your skillet to a high heat and cook the steak 2 minutes per side. I did a medium rare. If you’d like it cooked more do so. After the last 1 I added 2 tablespoons of Kerrygold garlic butter to the pan and toss the steaks with it for the last minute. Take steaks off and let them rest.
Now to the same pan lower the heat to medium and add the rest of that stick of garlic butter and a splash of chicken broth to deglaze the pan. Once all the brown bits are off add a package of frozen tortellini (19 ounce). Toss until they are all coated.
Turn up heat and add more chicken broth. I added until about half way up the tortellini. Let them boil for 3-4 minutes tossing them around. Try one to see if it’s done cooking.
Once they are done cooking add ½ cup of heavy cream. Turn heat to medium. And around 1-2 cups freshly shredded Parmesan. Mix until melted.
My sauce was a little thin so I made a corn starch slurry. Whisk 2 tablespoons of corn starch with 2 tablespoons of water. Or you can start with one tablespoon of each and go from there. Now add that to your tortellini. Mix until thickened.
When serving add sliced steak to the top of that pasta.
Enjoy!!!