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Recipe details
Indirect-Finish Grilled Beef Denver Steak with Mushroom-Brie Pappardelle
A Beef Denver Steak is gently grilled over indirect heat, seared, rested, and served over mushroom, egg, and melted Brie pappardelle. A dinner idea with ingredients and cooking steps in one place.
≈ 196 kcal/100 g · ≈ 820 kcal/serving
50 minAdvancedOther
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
Pappardelle85 g
Aged Brie wheel55 g
Large egg50 g
Olive oil15 ml
Smoked paprika3 tsp
Kosher salt2.5 tsp
Cremini mushrooms85 g
Low-sodium beef stock60 ml
Cookware and utensils
Lidded outdoor grill with two heat zones
Large pot
Large skillet
Tongs
Instant-read thermometer
Whisk
Colander
Cutting board
Chef's knife
Directions
01
Preheat one grill zone to 300°F (150°C) and the other to 500°F (260°C).
Products
No products at this step
Action
preheat
Time
10 min
Temperature
300°F/500°F (150°C/260°C)
02
Coat the Beef Denver Steak with half the olive oil, paprika, and half the salt.
