Bring a large pot of salted water to a boil. Cook tortellini according to package directions. Drain, reserve 1/2 cup pasta water, and set aside.

Pat steak medallions dry and season generously with salt and pepper.

Heat olive oil in a large skillet over medium-high heat. Add steak and sear 2-3 minutes per side until a brown crust forms.

Reduce heat to medium. Add 3 tbsp butter and 4 cloves minced garlic. Baste the steak with the melting garlic butter for 1 minute. Remove steak to a plate to rest.

In the same skillet over medium-low heat, add remaining 2 tbsp butter and 2 cloves minced garlic. Sauté for 30 seconds.

Pour in heavy cream, scraping up brown bits from the pan. Simmer gently for 3-4 minutes until slightly thickened.

Reduce heat to low. Whisk in Parmesan cheese until smooth. Season with salt and pepper. Add a splash of pasta water if too thick.

Toss the cooked tortellini in the sauce. Top with rested steak and juices. Garnish with parsley and serve.