Boil a large pot of salted water. Once boiling, add tortellini and cook 7-9 minutes. Drain and drizzle with olive oil.

In a skillet over medium-high heat, melt 3 tablespoons of butter with crushed garlic for 1-2 minutes. Sear beef chunks for 2-3 minutes on each side until golden brown. Remove steak and leave the butter and garlic.

In the same skillet, add 2 tablespoons of butter and 2 cups of heavy cream. Stir and let bubble gently. Gradually add 1.5 cups of Parmesan cheese until melted. Season with salt and pepper.

Fold cooked tortellini into the Alfredo sauce. Let rest for a minute to meld flavors.

Serve tortellini as a base topped with steak chunks and drizzle with remaining butter and garlic sauce. Garnish as desired.