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Recipe details
Pan-Seared Beef Denver Steak with Tomato-Brie Pappardelle
A pan-seared boneless Beef Denver steak served alongside pappardelle tossed with warm tomato, garlic, and melted Brie. A dinner idea with ingredients and cooking steps in one place.
≈ 186 kcal/100 g · ≈ 856 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 · 1 steak, about 1 inch thick
pappardelle70 g
brie45 g
tomato140 g
olive oil15 ml
garlic clove1 pcs
red pepper flakes0.5 g
kosher salt3 tsp
black pepper0.5 g
Cookware and utensils
heavy skillet
large pot
tongs
instant-read thermometer
colander
cutting board
chef’s knife
Directions
01
Season the beef denver steak with half the salt and the black pepper.
Products
beef denver steak — 170 g · 1 steak, about 1 inch thick; kosher salt — 3 tsp; black pepper — 0.5 g
Action
season
Time
2 min
Temperature
room temperature
02
Boil the pappardelle in salted water until just tender according to the package timing.
Products
pappardelle — 70 g; kosher salt — 3 tsp
Action
boil
Time
10 min
Temperature
boiling water
03
Drain the pappardelle in a colander.
Products
pappardelle — 70 g
Action
drain
Time
1 min
Temperature
hot
04
Heat the olive oil in a heavy skillet over medium-high heat.
Products
olive oil — 15 ml
Action
heat
Time
2 min
Temperature
medium-high heat
05
Sear the steak for 4 minutes on the first side.
Products
beef denver steak — 170 g · 1 steak, about 1 inch thick
Action
sear
Time
4 min
Temperature
medium-high heat
06
Turn the steak and sear it for 3 to 4 minutes on the second side until it reaches 145°F/63°C.
Products
beef denver steak — 170 g · 1 steak, about 1 inch thick
Action
sear
Time
4 min
Temperature
145°F/63°C internal temperature
07
Rest the steak on the cutting board for 5 minutes.
Products
beef denver steak — 170 g · 1 steak, about 1 inch thick
Action
rest
Time
5 min
Temperature
warm
08
Cook the tomato, garlic, and red pepper flakes in the skillet for 3 minutes.
Products
tomato — 140 g; garlic clove — 1 pcs; red pepper flakes — 0.5 g
Action
sauté
Time
3 min
Temperature
medium heat
09
Melt the Brie into the tomato mixture for 2 minutes.
Products
brie — 45 g
Action
melt
Time
2 min
Temperature
medium-low heat
10
Toss the drained pappardelle with the tomato-Brie sauce.
Products
pappardelle — 70 g; tomato — 140 g; brie — 45 g
Action
toss
Time
2 min
Temperature
hot
11
Plate the pappardelle and place the rested steak whole alongside it.
Products
pappardelle — 70 g; beef denver steak — 170 g · 1 steak, about 1 inch thick
Action
plate
Time
1 min
Temperature
hot
12
Slice the steak across the grain after plating.
Products
beef denver steak — 170 g · 1 steak, about 1 inch thick
Action
slice
Time
1 min
Temperature
warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available