Season the thin steak slices lightly with salt and pepper. Bring a large pot of salted water to a boil for the tortellini.

Tip: Sprinkle salt into boiling water after it starts to steam; it dissolves faster.

Heat 1 tbsp olive oil in a heavy skillet over medium-high heat. Sear steak slices in a single layer for 30–45 seconds per side until browned but slightly pink inside. Remove and rest on a plate.

Tip: Don’t crowd the pan — work in batches if needed. High heat gives you that caramelized crust without overcooking.

Lower heat to medium. Add butter and the remaining olive oil, then toss in cracked garlic and shallot. Sauté until fragrant (about 60–90 seconds) — you want softened, not burnt, garlic.

Tip: If you prefer roasted aromatics, roast smashed garlic cloves at 400°F for 15 minutes and add later for a milder, sweet profile.

Deglaze the pan with stock, scraping up brown bits. Stir in mustard, then add cream. Simmer 2–3 minutes until the sauce thickens slightly. Stir in Parmesan to melt and emulsify.

If your sauce becomes too thick, add a splash of reserved pasta water to loosen it.

Cook tortellini according to package until al dente, reserve 1/2 cup pasta water, and drain. Add tortellini and seared steak back into the skillet, tossing to coat. Finish with lemon zest, cracked black pepper, and parsley.

Tip: Finish with a quick flash over high heat for 30 seconds to marry flavors and warm the steak without overcooking.