Pat steak bites dry and season generously with salt and cracked black pepper. Heat olive oil in a large skillet over medium-high heat. Sear steak 2 minutes per side until a deep mahogany crust forms. Remove and cover with foil.

Bring a large pot of salted water to a boil. Cook tortellini for 1 minute less than package instructions. Reserve 1/2 cup pasta water before draining.

In the same skillet, melt butter. Add minced garlic and cook for 45 seconds until fragrant but not brown.

Pour in heavy cream and beef bouillon. Scrape fond from the bottom of the pan and simmer 3-5 minutes until cream thickens slightly.

Whisk in grated parmesan and reserved pasta water until sauce is glossy. Add fresh spinach and stir until just wilted.

Return seared steak and tortellini to skillet. Toss 1-2 minutes over medium-low heat to combine flavors and finish cooking tortellini.

Serve immediately in warmed bowls, garnished with fresh parsley and an extra crack of black pepper.