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Recipe details

Mustard-Crusted Pan-Seared Beef Denver Steak with Creamy Brie Pappardelle

EN RU

A mustard-crusted, pan-seared Beef Denver Steak, sliced after resting and served with creamy egg-yolk pappardelle sauce made with aged Brie and cream. A dinner idea with ingredients and cooking steps in one place.

≈ 236 kcal/100 g · ≈ 600 kcal/serving

38 minMediumOther

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

Beef Denver Steak170 g
Pappardelle, dry egg durum pasta55 g
Aged Brie wheel42 g
Large egg yolk1 pcs
Heavy cream60 ml
Dijon mustard15 ml
Unsalted butter14 g
Kosher salt1.5 tsp

Cookware and utensils

Large skillet
Large pot
Tongs
Colander
Instant-read thermometer
Small bowl

Directions

01
Pat the Beef Denver Steak dry and coat both sides with Dijon mustard and half the salt.
Products
Beef Denver Steak — 170 g; Dijon mustard — 15 ml; Kosher salt — 1.5 tsp
Action
Coat
Time
2 min
Temperature
Room temperature
02
Boil the pappardelle in salted water until just tender, reserving 120 ml of pasta water.
Products
Pappardelle, dry egg durum pasta — 55 g; Kosher salt — 1.5 tsp
Action
Boil
Time
9 min
Temperature
Boiling, 212°F / 100°C
03
Melt the butter in a skillet over medium-high heat.
Products
Unsalted butter — 14 g
Action
Melt
Time
1 min
Temperature
Medium-high heat
04
Sear the steak for 4 minutes on each side.
Products
Beef Denver Steak — 170 g
Action
Sear
Time
8 min
Temperature
Pan heat; finish at 145°F / 63°C internal temperature
05
Rest the steak on a plate for 5 minutes.
Products
Beef Denver Steak — 170 g
Action
Rest
Time
5 min
Temperature
Warm
06
Whisk the egg yolk, cream, Brie, and reserved pasta water in a bowl.
Products
Large egg yolk — 1 pcs; Heavy cream — 60 ml; Aged Brie wheel — 42 g
Action
Whisk
Time
2 min
Temperature
Room temperature
07
Pour the cream mixture into the warm skillet.
Products
Large egg yolk — 1 pcs; Heavy cream — 60 ml; Aged Brie wheel — 42 g
Action
Pour
Time
1 min
Temperature
Low heat
08
Toss the hot pappardelle in the sauce until the Brie melts and the sauce reaches 160°F / 71°C.
Products
Pappardelle, dry egg durum pasta — 55 g; Aged Brie wheel — 42 g; Large egg yolk — 1 pcs
Action
Toss
Time
4 min
Temperature
160°F / 71°C sauce temperature
09
Place the creamy pappardelle on a plate and top it with the whole rested steak.
Products
Pappardelle, dry egg durum pasta — 55 g; Beef Denver Steak — 170 g
Action
Plate
Time
2 min
Temperature
Serve hot
10
Slice the steak after resting and serve.
Products
Beef Denver Steak — 170 g
Action
Slice
Time
1 min
Temperature
Serve hot

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