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Recipe details
Herb-crusted grilled Beef Denver Steak with Spinach-Brie Pappardelle
An herb-crusted grilled Beef Denver Steak, rested and carved over broad egg-durum pappardelle folded with wilted spinach, cream, and melted aged Brie. A dinner idea with ingredients and cooking steps in one place.
≈ 233 kcal/100 g · ≈ 971 kcal/serving
42 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
Pappardelle70 g
Brie45 g
baby spinach60 g
heavy cream60 ml
olive oil5 ml
fresh rosemary, chopped2 g
garlic clove, minced1 pcs
kosher salt1.5 g
Cookware and utensils
grill
large pot
large skillet
tongs
instant-read thermometer
colander
cutting board and chef’s knife
Directions
01
Bring a large pot of salted water to a boil.
Products
kosher salt — 1.5 g
Action
Boil water
Time
8 min
Temperature
boiling
02
Press the chopped rosemary and minced garlic onto both sides of the Beef Denver Steak.
