Region: Italy
Category: Pasta-Stuffed
Season: Any
Difficulty: Easy and Quick
This is a simple dish made with store-bought tortellini of your choosing
. You will pan-sear the beef then slice it while the cheeses melt. Both get tossed with the cooked tortellini and if you like you can add a dusting of cayenne pepper which gives the final dish an extra little ummpf.
[photo: Clifford A. Wright]
Yield: Makes 4 servings
Preparation Time: 20 minutes
1 pound fresh store-bought tortellini, your choice of stuffing
1 tablespoon extra-virgin olive oil
Salt to taste
1/2 pound beef filet mignon, sliced 1/4 inch thick and 1 inch wide
1/2 cup heavy cream
1/8 teaspoon cayenne pepper (optional)
1/4 cup freshly grated parimigiano-reggiano cheese
1/4 cup freshly grated gruyère cheese
Freshly ground black pepper to taste
1. Bring a large pot of abundantly salted water to a boil and add the tortellini when the water is rolling. Cook until tender and floating on top of the water. Drain.
2. Meanwhile, in a skillet heat 1 tablespoon olive oil high heat and when the oil is nearly smoking, salt the filet mignon and cook until deep brown on both sides, 5 to 6 minutes in all. Remove and set aside, keeping them warm.
3. Reduce the heat of the skillet to low and add the cream, cayenne pepper, if using, and the cheeses. Season with salt and pepper. Once the cheeses have melted, return the beef to the skillet and heat for a couple of minutes. Transfer the tortellini to the skillet and toss with the sauce and meat and serve.
Variation:
Note:
Posted: 12/28/2006