Seared Steak Medallions with Creamy Mushroom Tortellini – Elegant and Satisfying
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Seared Steak Medallions with Creamy Mushroom Tortellini
Take your weeknight dinner to the next level with this luscious pairing of Seared Steak Medallions and Creamy Mushroom Tortellini. With juicy pan-seared steak and tender cheese-stuffed tortellini cloaked in a velvety mushroom-Parmesan sauce, this dish hits every comfort note while still feeling like a restaurant-level meal.
Why I Love This Recipe
This dish feels like date night at home—rich, satisfying, and easy to put together in under an hour. You don’t need a grill or a sous vide machine to get steakhouse-worthy results. The mushroom cream sauce soaks into every tortellini fold, creating a luxurious base for the tender, seared medallions on top. It’s one-pan perfection with minimal fuss and major flavor.
Ingredients
For the Steak:
- 1 lb beef tenderloin or sirloin, cut into 1.5–2 inch thick medallions
- 1 tbsp olive oil
- Salt and black pepper, to taste
- 1 tbsp butter (optional, for finishing)
For the Tortellini and Cream Sauce:
- 1 (19 oz) package cheese tortellini (fresh or frozen)
- 1 tbsp olive oil or butter
- 4 oz cremini or button mushrooms, sliced
- 2 cloves garlic, minced
- 1½ cups heavy cream or half-and-half
- ½ cup grated Parmesan cheese (plus more for serving)
- 2 tbsp fresh parsley, chopped (plus more for garnish)
- Salt and pepper, to taste
Seared Steak Medallions with Creamy Mushroom Tortellini – Elegant and Satisfying
Seared Steak Medallions with Creamy Mushroom Tortellini
Prep: min | Cook: min | Total: min
Servings:
Ingredients
- For the Steak:
- 1 lb beef tenderloin or sirloin, cut into 1.5–2 inch thick medallions
- 1 tbsp olive oil
- Salt and black pepper, to taste
- 1 tbsp butter (optional, for finishing)
- For the Tortellini and Cream Sauce:
- 1 (19 oz) package cheese tortellini (fresh or frozen)
- 1 tbsp olive oil or butter
- 4 oz cremini or button mushrooms, sliced
- 2 cloves garlic, minced
- 1½ cups heavy cream or half-and-half
- ½ cup grated Parmesan cheese (plus more for serving)
- 2 tbsp fresh parsley, chopped (plus more for garnish)
- Salt and pepper, to taste
Instructions
- Cook the Tortellini: Bring a large pot of salted water to a boil.Add the tortellini and cook according to package directions until al dente.Drain and set aside.
- Season and Sear the Steak: Pat steak medallions dry with paper towels.Season both sides generously with salt and black pepper.Heat olive oil in a heavy skillet over medium-high heat.Sear medallions for 2–4 minutes per side until browned and cooked to your liking.Add butter in the last minute and baste, if desired.Remove steaks and rest, tented with foil.
- Make the Creamy Mushroom Sauce: In the same skillet, add more oil or butter if needed.Add mushrooms and cook for 5–7 minutes until browned.Add garlic and sauté 1 more minute.Pour in cream and bring to a simmer.Stir in Parmesan and reduce heat. Simmer until smooth and thickened.Season with salt and pepper. Stir in chopped parsley.
- Combine and Serve: Toss cooked tortellini into the sauce until evenly coated.Plate the pasta and top with rested steak medallions.Sprinkle with extra parsley and Parmesan if desired.
Nutrition
- Calories:
- Fat:
- Carbs:
- Protein:
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Instructions
1. Cook the Tortellini
Bring a large pot of salted water to a boil.
Add the tortellini and cook according to package directions until al dente.
Drain and set aside.
2. Season and Sear the Steak
Pat steak medallions dry with paper towels.
Season both sides generously with salt and black pepper.
Heat olive oil in a heavy skillet over medium-high heat.
Sear medallions for 2–4 minutes per side until browned and cooked to your liking.
Add butter in the last minute and baste, if desired.
Remove steaks and rest, tented with foil.
3. Make the Creamy Mushroom Sauce
In the same skillet, add more oil or butter if needed.
Add mushrooms and cook for 5–7 minutes until browned.
Add garlic and sauté 1 more minute.
Pour in cream and bring to a simmer.
Stir in Parmesan and reduce heat. Simmer until smooth and thickened.
Season with salt and pepper. Stir in chopped parsley.
4. Combine and Serve
Toss cooked tortellini into the sauce until evenly coated.
Plate the pasta and top with rested steak medallions.
Sprinkle with extra parsley and Parmesan if desired.
Tips for Success
- Room Temp Steak: Ensures even cooking.
- Don’t Overcrowd Pan: Sear in batches if needed for a golden crust.
- Use Fresh Tortellini: Cuts down on cooking time and adds better texture.
- Scrape the Pan: Deglaze with cream to capture all those delicious browned bits.
Serving Suggestions & Pairings
Make this a full meal with:
- Easy Turkey Wings for a meaty sidekick at big gatherings
- Beer Cheese Dip as a cheesy pre-dinner appetizer
- Sheet Pan Quesadillas to round out a crowd-friendly table
- Light Tangy Chicken Salad for a bright, cool contrast
- No-Bake Monster Cookie Energy Balls for a sweet little protein-packed dessert
Storage & Leftovers
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Gently warm over low heat. Add a splash of cream or milk to loosen the sauce.
- Not Freezer-Friendly: Cream sauce and tortellini don’t freeze well.
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Final Thoughts
Seared Steak Medallions with Creamy Mushroom Tortellini is everything you want in a special dinner—rich, hearty, and surprisingly easy to pull off. It’s perfect for celebrating something or simply enjoying a cozy night in.
Try it tonight and tag @chefmaniac to show us your skillet masterpiece. Follow for more flavor-forward meals, easy indulgences, and bold pairings!
