20 Steps to Foolproof Steak and Tortellini Recipes

Fill a large pot with about 3 litres (12 cups) of water, stir in 1 tbsp (about 18g) of salt, and bring it to a rolling boil over high heat. Getting this started first means the water is ready the moment you need it, so the tortellini doesn't sit around going gluey.

Pat the 450 g (1 lb) sirloin dry with kitchen paper, then cut it into even 2 cm (¾ inch) cubes. Even sizing is what gives you a consistent sear, so trim away any large pieces of gristle as you go.

Toss the cubed steak in a bowl with the garlic powder, a good pinch of salt and plenty of black pepper, coating every side. Season right before cooking rather than in advance, since salting too early draws out moisture and stops a good crust forming.

Pour the 30 ml (2 tbsp) olive oil into a large, heavy-based skillet and set it over medium-high heat for 2-3 minutes, until it shimmers and just starts to move like water when you tilt the pan. A properly hot pan is the single biggest factor in getting a deep brown crust instead of grey, steamed meat.

Add the steak to the skillet in a single layer, working in two batches if needed so the pieces aren't touching. Leave them undisturbed for 2 minutes per side, until a deep brown crust forms, then flip and repeat on the remaining side.

Transfer the seared steak to a plate and loosely tent it with foil, letting it rest while you finish the rest of the dish. Resting for at least 5 minutes keeps the juices inside the meat rather than pooling out into the pan too early.

Drop the 500 g (18 oz) tortellini into the boiling water and cook for 3-4 minutes, or according to the pack instructions, until the pasta floats and the edges are tender but still holding their shape. Stir once or twice early on so the tortellini doesn't stick to the base of the pot.

Just before draining, scoop out 120 ml (½ cup) of the starchy pasta water and set it aside. Drain the tortellini in a colander and leave it in the sink; you'll toss it through the sauce shortly, so there's no need to rinse or oil it.

While the pasta cooks, steam or microwave the 150 g (1½ cups) broccoli florets for 2-3 minutes, until they turn bright green and are just tender when pierced with a fork. Overcooked broccoli turns khaki and mushy, so pull it as soon as it's fork-tender.

Return the empty steak skillet to medium heat and add half of the 55 g (4 tbsp) butter, letting it melt into the browned bits left behind from searing. Those browned bits are packed with flavour, so scrape gently with a wooden spoon as the butter melts.

Add the 5 cloves of minced garlic to the melted butter and sauté for 30-60 seconds, stirring constantly, until it's fragrant but not coloured. Garlic turns bitter quickly past this point, so pull the pan off the heat for a second if it starts to brown.

Pour in the 180 ml (¾ cup) beef stock and scrape the base of the pan firmly with a wooden spoon to lift every last browned bit into the liquid. Let it bubble for 1-2 minutes so the sauce reduces slightly and concentrates in flavour.

Sprinkle in the 5 ml (1 tsp) smoked paprika and stir it through the simmering stock. It should smell warm and slightly smoky within seconds, which tells you it's bloomed properly in the hot liquid.

Pour in the 240 ml (1 cup) heavy cream, stir to combine, and bring the sauce to a gentle simmer over medium-low heat. Cook for 3-4 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.

Turn the heat down to low and whisk in the 75 g (¾ cup) Parmesan a handful at a time, letting each addition melt fully before adding the next. Whisking off the heat in stages is what keeps the sauce smooth and glossy instead of clumping into strings.

If the sauce looks thicker than double cream at this point, whisk in a splash of the reserved pasta water, a tablespoon at a time, until it loosens back to a pourable consistency. The starch in the pasta water also helps the sauce cling to the tortellini rather than pooling in the bottom of the bowl.

Tip the rested steak, along with any juices that have collected on the plate, back into the skillet along with the steamed broccoli. Stir gently for about 1 minute, just until everything is warmed back through in the sauce.

Add the drained tortellini to the skillet and fold everything together gently with a rubber spatula, taking care not to tear the pasta parcels. Toss for 1-2 minutes over low heat until every piece is glossy and coated in the parmesan sauce.

Remove the skillet from the heat and stir through the remaining 27 g (2 tbsp) butter until it melts in, which gives the sauce a final glossy sheen. Taste and adjust with a little extra salt and black pepper if needed.

Divide the steak and tortellini between warmed bowls and scatter over the chopped parsley and a pinch of red pepper flakes. Serve immediately while the sauce is still silky, since it will start to thicken further as it cools.