Tenderloin Tip Tortellini Gfp Recipe
Filet mignon tips sauteed with shallots, Kennett Square mushrooms, diced tomatoes, and baby spinach. Four cheese stuffed tortellini with Marsala cream sauce.
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Ingredients
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Meat and Vegetables
Pasta
Sauce
Method
Preparation
- 1
Cooking the Tortellini
- 2
Cook the Tortellini
Bring a large pot of salted water to a boil. Add the four cheese stuffed tortellini and cook according to package instructions until al dente. Drain and set aside.
Cooking the Sauce
- 3
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped shallots and sauté until translucent, about 2-3 minutes. Add the sliced mushrooms and cook until they release their moisture and become tender, about 5 minutes.
- 4
Cook the Filet Mignon Tips
Add the filet mignon tips to the skillet and season with salt and black pepper. Sauté until browned and cooked to your desired doneness, about 5-7 minutes.
- 5
Add Tomatoes and Spinach
Stir in the diced tomatoes and cook for an additional 2 minutes. Add the baby spinach and cook until wilted, about 1-2 minutes.
- 6
Prepare the Marsala Cream Sauce
Pour in the Marsala wine and let it simmer for about 3-4 minutes to reduce slightly. Add the heavy cream and stir well. Allow the sauce to simmer for another 3-5 minutes until it thickens.
- 7
Combine with Tortellini
Add the cooked tortellini to the skillet, tossing gently to coat in the sauce. Stir in the grated Parmesan cheese and mix until well combined.
Serving
- 8
Serve the Dish
Plate the tortellini with the tenderloin tip mixture, garnishing with additional Parmesan cheese if desired. Serve hot.
