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Recipe details
Pepper-crusted grilled Beef Denver Steak with Tomato-Brie Pappardelle
A pepper-crusted grilled Beef Denver Steak, rested and carved over egg-durum pappardelle coated in a silky tomato, cream, and aged Brie sauce. A dinner idea with ingredients and cooking steps in one place.
≈ 198 kcal/100 g · ≈ 984 kcal/serving
45 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
ripe tomato140 g
heavy cream60 ml
olive oil5 ml
coarsely ground black pepper2 g
kosher salt1.5 g
garlic clove, minced1 pcs
Cookware and utensils
grill
large pot
small saucepan
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
Season both sides of the Beef Denver Steak with kosher salt and coarsely ground black pepper.
Products
Beef Denver Steak — 170 g; kosher salt — 1.5 g; coarsely ground black pepper — 2 g
Action
Season steak
Time
2 min
Temperature
room temperature
03
Grill the Beef Denver Steak over high heat until the surface is deeply browned.
Products
Beef Denver Steak — 170 g
Action
Grill steak
Time
4 min
Temperature
high grill heat
04
Turn the steak and grill it until its center reaches 145°F/63°C.
Products
Beef Denver Steak — 170 g
Action
Finish steak
Time
4 min
Temperature
145°F/63°C internal temperature
05
Transfer the steak to a cutting board and rest it for 5 minutes.
Products
Beef Denver Steak — 170 g
Action
Rest steak
Time
5 min
Temperature
resting
06
Boil the dry Pappardelle until just tender
Products
Pappardelle — 70 g
Action
Cook pasta
Time
4 min
Temperature
boiling water
07
drain it
Products
Pappardelle — 70 g
Action
Cook pasta
Time
4 min
Temperature
boiling water
08
Warm olive oil in a small saucepan and cook the garlic for 30 seconds.
Products
olive oil — 5 ml; garlic clove, minced — 1 pcs
Action
Sauté garlic
Time
1 min
Temperature
medium heat
09
Add the diced tomato and cream, and simmer the sauce until slightly thickened.
Products
ripe tomato — 140 g; heavy cream — 60 ml
Action
Simmer sauce
Time
5 min
Temperature
gentle simmer
10
Melt the Brie into the sauce and coat the drained Pappardelle with it.
Products
Brie — 45 g; Pappardelle — 70 g
Action
Finish pasta
Time
3 min
Temperature
low heat
11
Carve the rested steak into slices and place it over the Pappardelle.
Products
Beef Denver Steak — 170 g; Pappardelle — 70 g
Action
Carve steak
Time
3 min
Temperature
warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
