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Recipe details
Garlic-Herb Pan-Seared Beef Denver Steak with Creamy Brie Mushroom Pappardelle
A garlic-herb pan-seared Beef Denver Steak served whole over smooth egg-durum pappardelle in a creamy sauce of aged Brie and browned cremini mushrooms. A dinner idea with ingredients and cooking steps in one place.
≈ 233 kcal/100 g · ≈ 1,113 kcal/serving
40 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 · about 1 inch thick
Pappardelle70 g
Aged Brie wheel40 g
Heavy cream120 ml
Cremini mushrooms, sliced85 g
Garlic clove, minced1 pcs
Fresh thyme leaves1 tsp
Olive oil15 ml
Kosher salt1.5 tsp
Black pepper0.3 tsp
Cookware and utensils
12-inch skillet
6-quart pot
Tongs
Colander
Instant-read thermometer
Directions
01
Boil a pot of salted water.
Products
Kosher salt — 1.5 tsp
Action
Boil
Time
8 min
Temperature
boiling
02
Cook the pappardelle until al dente.
Products
Pappardelle — 70 g
Action
Cook
Time
8 min
Temperature
boiling water
03
Season the Beef Denver Steak with salt and pepper.
Products
Beef Denver Steak — 170 g · about 1 inch thick; Kosher salt — 1.5 tsp; Black pepper — 0.3 tsp
Action
Season
Time
1 min
Temperature
room temperature
04
Heat olive oil in a skillet over medium-high heat.
