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Recipe details
Pepper-crusted pan-seared Beef Denver Steak with Brie-and-egg Pappardelle
A whole pepper-crusted, pan-seared Beef Denver Steak served over glossy pappardelle coated with Brie, egg, and reserved pasta water. A dinner idea with ingredients and cooking steps in one place.
≈ 234 kcal/100 g · ≈ 590 kcal/serving
35 minMediumOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Beef Denver Steak170 g
Dry Pappardelle egg durum pasta85 g
Aged Brie wheel, rind trimmed55 g
Large egg1 pcs
Coarsely ground black pepper2 g
Kosher salt3 g
Olive oil15 ml
Unsalted butter14 g
Reserved pasta water60 ml
Cookware and utensils
Large pot
12-inch skillet
Tongs
Colander
Instant-read thermometer
Cutting board and chef’s knife
Directions
01
Bring a large pot of salted water to a boil.
Products
Kosher salt — 3 g
Action
Boil water
Time
6 min
Temperature
Boiling
02
Cook the dry pappardelle until just tender, following the package timing.
Products
Dry Pappardelle egg durum pasta — 85 g
Action
Cook pasta
Time
9 min
Temperature
Boiling water
03
Reserve the pasta water
Products
Reserved pasta water — 60 ml; Dry Pappardelle egg durum pasta — 85 g
Action
Drain pasta
Time
1 min
Temperature
Hot
04
drain the pappardelle
Products
Reserved pasta water — 60 ml; Dry Pappardelle egg durum pasta — 85 g
Action
Drain pasta
Time
1 min
Temperature
Hot
05
Whisk the egg with the Brie and half of the black pepper in a bowl.
Products
Large egg — 1 pcs; Aged Brie wheel, rind trimmed — 55 g; Coarsely ground black pepper — 2 g
Action
Whisk sauce
Time
2 min
Temperature
Room temperature
06
Season both sides of the Beef Denver Steak with salt and the remaining black pepper.
Products
Beef Denver Steak — 170 g; Kosher salt — 3 g; Coarsely ground black pepper — 2 g
Action
Season steak
Time
1 min
Temperature
Room temperature
07
Heat the olive oil in a skillet over medium-high heat.
Products
Olive oil — 15 ml
Action
Heat oil
Time
2 min
Temperature
Medium-high heat
08
Pan-sear the steak until deeply browned on the first side.
Products
Beef Denver Steak — 170 g
Action
Sear steak
Time
4 min
Temperature
Medium-high heat
09
Turn the steak and sear the second side with the butter until the center reaches 145°F/63°C.
Products
Beef Denver Steak — 170 g; Unsalted butter — 14 g
Action
Finish steak
Time
4 min
Temperature
145°F/63°C internal temperature
10
Rest the steak on a cutting board.
Products
Beef Denver Steak — 170 g
Action
Rest steak
Time
5 min
Temperature
Warm
11
Toss the hot pappardelle with the Brie-egg mixture and enough reserved water to make a glossy sauce.
Products
Dry Pappardelle egg durum pasta — 85 g; Large egg — 1 pcs; Aged Brie wheel, rind trimmed — 55 g; Reserved pasta water — 60 ml
Action
Coat pasta
Time
2 min
Temperature
Hot pasta, off heat
12
Place the pappardelle on a plate and set the rested steak whole on top.
Products
Dry Pappardelle egg durum pasta — 85 g; Beef Denver Steak — 170 g
Action
Plate dish
Time
1 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
