Beef Tortellini In A Creamy Tarragon And Mushroom Sauce Recipes

TORTELLINI WITH GARLIC CREAM SAUCE

Steps:

• Cook tortellini according to the package directions; set aside.
• In a large pan, heat oil and butter. Sauté garlic 2 minutes.
• In a cup stir together half and half, broth, and cornstarch; pour into skillet.
• Bring to a boil, reduce heat and simmer 3 minutes.
• Stir in the herbs, olives, garlic, and tortellini; cook 2 minutes to heat through.
• Serve.

TORTELLINI WITH TOMATO-CREAM SAUCE

Steps:

• Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, spinach, basil, salt and pepper. Cook and stir over medium heat until liquid is absorbed, about 3 minutes., Stir in cream and cheese. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 8-10 minutes. , Drain tortellini; toss with sauce. Sprinkle with additional cheese if desired.

BEEF AND CHEESE TORTELLINI BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 375ºF (190ºC).
• Add a teaspoon of olive oil to a heavy saucepan and brown the beef over medium-high heat. Season with salt and pepper.
• Mix in the dried herbs. Move beef to one side of the hot pan and add in onions. Stir to soften, then add garlic.
• Mix in crushed tomatoes. Bring to a boil and cook for 5-10 minutes, stirring occasionally. Taste and season with salt and pepper as necessary.
• Remove from heat.
• Spoon a thin layer of meat sauce in the bottom of a casserole dish. Layer as follows: tortellini, cheese, basil, sauce, tortellini, cheese, basil, sauce, and cheese.
• Bake for 15-20 minutes, or until cheese is melted and bubbling.
• Cool for several minutes and serve.
• Enjoy!

CREAMY MUSHROOM SAUCE

Steps:

• Heat butter and olive oil in a skillet over medium-high heat until butter is melted. Add mushrooms and cook until golden brown, 4 to 5 minutes. Season with garlic, salt, and pepper. Cook until garlic is fragrant, about 1 minute. Pour in wine, and allow to sizzle while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until wine is mostly evaporated, about 1 minute.
• Stir in cream and chicken broth, lower heat to medium, and simmer slowly, stirring occasionally, until sauce thickens but does not separate, 2 to 3 minutes. Stir in thyme and adjust seasoning with salt and pepper, if needed.

MUSHROOM TORTELLINI ALFREDO

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and are tender yet firm to the bite, 2 to 3 minutes; do not overcook. Drain, reserving some pasta water.
• Meanwhile, melt butter over medium heat in a large skillet. Add mushrooms, and saute until tender and golden brown, about 5 minutes. Reduce heat to low, pour in 1 1/2 cups of cream, and simmer, stirring occasionally, 4 to 5 minutes.
• Remove the skillet from the heat and add drained tortellini; toss to combine. Stir in remaining 1/2 cup of heavy cream, 1 1/2 cups Parmesan cheese, lemon zest, nutmeg, sea salt, and pepper; toss until well incorporated.
• Place the skillet over low heat and cook until Parmesan has melted and sauce has thickened slightly, 1 to 2 remaining Parmesan and parsley.

BEEF TORTELLINI IN A CREAMY TARRAGON AND MUSHROOM SAUCE

Steps:

• In a large pan, fry: onion, garlic and mushrooms in 1 tbsp of olive oil and season with salt/pepper/tarragon. Cook until onions become transparent and mushrooms start to sweat (3-4 minutes).
• Add white wine to deglaze pan. Turn down heat.
• Add beef stock and cream and allow the sauce to return to a slow simmer until mushrooms are cooked through and flavours saturate the sauce. (5-10 minutes).
• At this point, if the sauce is still too thin you can whisk in flour to help thicken. To avoid clumps: whisk a bit of flour into a small amount of cool water in a cup and then add that to the sauce.
• To make the sauce extra rich and flavourful, stir in some Romano or Parmesan cheese and add a couple of drops of truffle oil.
• Add a few fresh basil leaves to sauce.
• Meanwhile, salt water and boil pasta according to package instructions.
• Combine pasta with sauce.
• Enjoy.

ROAST FILLET OF BEEF WITH MUSHROOM-TARRAGON SAUCE

Steps:

• Position rack in center of oven and preheat to 400F degrees.
• Heat oil in large skillet over high heat.
• Pat beef dry.
• Add to skillet and brown on all sides, turning frequently, about 7 minutes.
• Place rack in roasting pan.
• Transfer beef to rack.
• Roast about 25 minutes for rare, or longer, if desired.
• Pour oil from skillet.
• Add butter and melt over medium-low heat.
• Add shallots and saute 1 minute.
• Add mushrooms, tarragon and salt.
• Increase heat to medium, cover and cook until mushrooms release their juices, stirring once or twice, about 6 minutes.
• Add wine and bring to boil.
• Boil uncovered until almost no liquid remains, about 2 minutes.
• Mix in 1 cup stock.
• Stir cornstarch and remaining ¼ cup stock in small bowl.
• Add cornstarch to mushroom sauce and bring to boil; stirring constantly.
• Boil until thickened, about 1 minute.
• Cut beef into ½ inch slices.
• Overlap slices on plates.
• Spoon sauce over and serve.
• This is excellent served with Scalloped Potatoes with Cream and Broccoli with Lemon-Garlic Crumbs (in my recipes).

BEEF TENDERLOIN WITH MORELS AND TARRAGON-MARSALA SAUCE

Steps:

• If using dried morels, place in 2-cup measuring cup. Add enough hot water to reach 1 1/2-cup mark; let soak until soft, about 20 minutes. Drain, reserving 1/2 cup soaking liquid. Cut morels in half if large.
• Meanwhile, sprinkle steaks with salt and pepper. Melt 1 tablespoon butter in medium nonstick skillet over medium-high heat. Add steaks and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates.
• Add remaining 1 tablespoon butter to skillet; add morels and green onions and sauté until tender, 3 to 4 minutes. Add cream, 1 tablespoon tarragon, Marsala, and reserved 1/2 cup morel soaking liquid or beef broth; simmer until thickened to light sauce consistency, about 5 minutes. Season with salt and pepper. Pour sauce over steaks, sprinkle with remaining 1 teaspoon tarragon, and serve.

TORTELLINI WITH CREAMY MUSHROOM SAUCE

Steps:

• Cook the pasta until al dente, drain and return to the pan to keep warm.
• Meanwhile, heat the oil, add the mushrooms, and cook for 5 minutes.
• Add garlic and cook for 1 minute.
• Stir in the wine, and cook for another 5 minutes, or untill the liquid has reduced by half.
• Add cream, nutmeg and parsley and stir to combine.
• Cook for another 3-5 minutes, until the sauce has thickened slightly.
• Season with salt and pepper.
• Place tortellini on serving plates, spoon the sauce over and sprinkle with Parmesan
• Enjoy!

TORTELLINI WITH MUSHROOM SAUCE

Steps:

• In a large pot of boiling salted water, cook tortellini according to package instructions; drain.
• Meanwhile, in a large skillet, heat oil over medium-low heat. Add mushrooms and garlic; cook, stirring frequently, until mushrooms are tender, about 7 minutes.
• Add 1 cup water; season with salt and pepper. Cook until liquid is reduced by half, about 5 minutes. Remove from heat; add tortellini, Parmesan, butter, and parsley. Toss to coat; serve.