Ingredients
Scale
- 300g fresh beef steak (sirloin or ribeye works beautifully)
- 250g cheese-filled tortellini (fresh or store-bought)
- 4 large garlic cloves, cracked (not minced — this gives a lovely texture)
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 1 small shallot, finely chopped
- 1 cup double cream (or use crème fraîche for a tangier twist)
- 1/2 cup whole milk
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon sea salt (adjust to taste)
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 1/4 cup grated Parmesan cheese, plus extra for serving
- Fresh parsley, chopped, for garnish
Substitution tips: If you’re avoiding dairy, coconut cream is a great alternative though it changes the flavour profile slightly. For a vegetarian twist, substitute steak with sautéed mushrooms or grilled halloumi.
Instructions
- Begin by patting your steak dry with kitchen paper. Season both sides generously with sea salt and freshly ground black pepper. I learned early on from my mum that seasoning is the first step to flavour—never be shy!
- Heat one tablespoon of olive oil in a heavy-bottomed skillet over medium-high heat. Once shimmering, add the steak and cook for about 3-4 minutes per side for medium-rare (adjust time depending on thickness). Remove steak from pan and let it rest on a warm plate, covered loosely with foil.
- In the same skillet, lower the heat to medium and add the butter along with the cracked garlic cloves and chopped shallot. Stir gently until the shallot softens and the garlic becomes fragrant but not browned—about 2 minutes. This gentle cooking brings out the sweetness of the garlic without bitterness.
- Pour in the double cream and milk, stirring to combine. Add fresh thyme leaves and a pinch of salt. Allow the sauce to simmer lightly for 5-7 minutes until it thickens slightly. Stir occasionally to prevent sticking.
- Meanwhile, cook the tortellini in a large pot of salted boiling water according to package instructions—usually 3-4 minutes for fresh pasta. Drain and reserve a little pasta water in case the sauce needs loosening later.
- Slice the rested steak thinly against the grain, which keeps it tender—a trick my mum always emphasised, as tough steak is no joy.
- Add the cooked tortellini and sliced steak to the creamhouse sauce. Toss gently to coat everything in the luscious sauce. If the sauce feels too thick, add a splash of reserved pasta water to loosen it.
- Stir in the Parmesan cheese until melted and smooth. Taste and adjust seasoning if necessary.
- Serve immediately, garnished with a sprinkle of fresh parsley and extra Parmesan. This final flourish always makes me think of those cosy Devon evenings when a dish looks as good as it tastes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
