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Steak and Tortellini in a Pesto Cream Sauce

Print Recipe
Prep Time 30 minutes
Cook Time 2 hours
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

Pesto

  • 2 cups fresh basil, packed
  • 1/3 cup parmesan cheese, freshly grated
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts
  • 2 cloves garlic, minced
  • sea salt and cracked black pepper, to taste

Pesto Cream Sauce

  • 4 tbsp butter
  • 4 oz white mushrooms, sliced
  • 4 oz asparagus, cut into 1" pieced
  • 1 cup cherry tomatoes, halved
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 1 cup heavy whipping cream
  • 1 tbsp flour
  • 1/3 cup asiago cheese, freshly grated
  • 1/3 cup parmesan, freshly grated
  • 1/2 cup prepared pesto (see ingredients above)
  • 1/4 tsp crushed red pepper flakes
  • sea salt, to taste
  • 1 lb tortellini (or pasta of your choice), prepared according to package instructions

Steak

  • 1.5 lbs flat iron steak
  • steak seasoning
  • sea salt
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • avocado oil

Instructions
 

Steak

  • Pat steak dry and season generously with salt and steak seasoning.
  • If preparing using a Sous Vide, vacuum seal and place in 135 degree water bath for 2 hours.
  • After sauce has been prepared (see below), heat avocado oil in cast iron skilled over high heat (just enough oil to coat bottom of skillet). Remove steak from vacuum seal. Pat dry.
  • Sear first side of steak for 1 minute. Add butter and minced garlic to skillet as you flip to second side. Sear 1 minute while basting with butter and garlic mixture. Sear two edges for 30" each. Remove from skillet and rest 5 minutes before slicing.

Pesto

  • In food processor, combine basil, parmesan, garlic, and pine nuts until fine.
  • Slowly add olive oil until well blended. Set aside.

Pesto Cream Sauce

  • Over medium heat, melt butter in large sauté pan. Add mushrooms, asparagus and cherry tomatoes. Salt and pepper. Cook 3-4 minutes until softened.
  • Add shallot, garlic and red pepper flakes. Cook 2 minutes until fragrant.
  • Whisk flour into cream until no lumps appear. Add cream mixture and 1/2 cup prepared pesto into pan. Stir until blended.
  • Add parmesan and asiago cheeses. Stir until melted. Add salt to taste.
  • Heat for additional 5 minutes to thicken and reduce, stirring frequently (do not boil).
  • Prepare tortellini according to package instructions.
  • Toss pasta in sauce. Top with sliced steak and serve.