Season the steaks

• Coat the steaks with a little oil, then season with salt and pepper.

Sear the steaks

• Heat a skillet over high heat with a touch of oil.
• Sear the steaks for 2 minutes per side for medium rare.
• Add a couple of tablespoons of garlic butter at the end, then set the steaks aside.

Deglaze the pan

• Add the rest of the garlic butter to the pan.
• Pour in a splash of chicken broth to deglaze.

Cook the tortellini

• Add the frozen tortellini and toss until coated in the butter.
• Pour in more chicken broth until it comes about halfway up the tortellini.
• Toss until the tortellini are cooked through, about 3 minutes.

Make the creamy sauce

• Stir in the heavy cream and shredded Parmesan.
• Mix the cornstarch with water and stir it in to thicken the sauce.

Slice and serve

• Slice the steaks thinly.
• Serve the tortellini topped with the sliced steak.