Cape San Blas Cookbook

This is a home-grown recipe that I’ll definitely do again; the tortellini has a wonderfully rich flavor reminiscent of dim sum.

4 filet mignons
Montreal steak seasoning
extra virgin olive oil
2 T butter
1 pkg. Bertelloni sweet sausage tortellini
1 clove garlic, minced
1 shallot., minced
2 T butter
2 T white balsamic vinegar
1/2 fresh tomato, minced
freshly grated parmesan cheese

• Cook tortellini according to package directions.  Drain, put in a bowl, cook, and drizzle with a little olive oil to keep them seperate. Store in fridge until ready to use.
• Pat filet mignons dry and season liberally on both sides with the Montreal steak seasoning. Let rest and come to room temperature for at least 15 minutes, preferably 30.
• Heat cast iron skillet for several minutes on high, add several swirls of extra virgin olive oil and quickly sear and brown the steaks, cooking several minutes per side until desired doneness. Remove to a plate; cover with foil to keep warm while they rest.
• Reheat cast iron skillet several minutes, add 2 swirls of olive oil, heat briefly, then add 2 T butter, lower heat slightly, and add the shallot and garlic.  Stir continuously for about a minute, then add balsamic vinegar, stir for about a minute, then stir in the minced tomato, stir and heat for about a minute.
• Carefully stir in the tortellini, turning carefullly so as not to break them up, but enough so they get coated on all sides.  Let rest long enough to slightly brown, about a minute or so per side.
• Plate the steaks, and serve tortellini as a side, sprinkling liberally with freshly grated Parmesan cheese.