Cook the tortellini according to the package instructions. Drain and set aside.

Season the steak with salt and pepper. In a hot skillet with olive oil, sear the steak until it is browned and medium-rare. Remove the steak from the skillet and set aside.

In the same skillet, add the sliced mushrooms and sauté until they are browned and tender.

In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté until it is fragrant.

Stir in the heavy cream and let it simmer for 2–3 minutes.

Whisk in the grated Parmesan cheese and black pepper until the sauce is smooth and creamy.

Toss the cooked tortellini with the Alfredo sauce.

Plate the dish and top it with the steak, sautéed mushrooms, and fresh parsley for garnish.