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Recipe details
Pan-Seared Beef Denver Steak with Tomato, Brie, and Basil Pappardelle
A dry-brined, pan-seared boneless Beef Denver steak served beside dry smooth egg-durum pappardelle tossed with tomato, aged Brie, beaten egg, and basil. A dinner idea with ingredients and cooking steps in one place.
≈ 161 kcal/100 g · ≈ 778 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 · 1 boneless steak, about 1 inch thick
Pappardelle70 g
Aged Brie wheel45 g
Large egg1 pcs
Roma tomato120 g
Olive oil15 ml
Kosher salt3 tsp
Freshly ground black pepper0.5 tsp
Small shallot35 g
Fresh basil leaves5 g
Cookware and utensils
10-inch cast-iron skillet
Large pot
Tongs
Fine-mesh strainer
Instant-read thermometer
Small bowl
Directions
01
Pat the steak dry, season it with half the salt, and leave it uncovered for 15 minutes.
Products
Beef Denver Steak — 170 g · 1 boneless steak, about 1 inch thick; Kosher salt — 3 tsp
Action
Dry-brine
Time
15 min
Temperature
Room temperature
02
Boil salted water in the large pot.
Products
Kosher salt — 3 tsp
Action
Boil
Time
8 min
Temperature
Boiling
03
Cook the pappardelle until al dente and drain it.
Products
Pappardelle — 70 g
Action
Cook
Time
8 min
Temperature
Boiling water
04
Heat half the olive oil in the skillet over high heat.
Products
Olive oil — 15 ml
Action
Heat
Time
1 min
Temperature
High heat
05
Sear the steak for 3 minutes on the first side.
Products
Beef Denver Steak — 170 g · 1 boneless steak, about 1 inch thick
Action
Sear
Time
3 min
Temperature
High heat
06
Flip the steak and sear it until the center reaches 63°C
Products
Beef Denver Steak — 170 g · 1 boneless steak, about 1 inch thick
Action
Sear
Time
4 min
Temperature
Final internal temperature 63°C / 145°F
07
rest it for 5 minutes
Products
Beef Denver Steak — 170 g · 1 boneless steak, about 1 inch thick
Action
Sear
Time
4 min
Temperature
Final internal temperature 63°C / 145°F
08
Sauté the shallot and tomato in the remaining olive oil.
Products
Small shallot — 35 g; Roma tomato — 120 g; Olive oil — 15 ml
Action
Sauté
Time
4 min
Temperature
Medium heat
09
Add the pappardelle and grated Brie to the tomato mixture.
Products
Pappardelle — 70 g; Aged Brie wheel — 45 g; Roma tomato — 120 g
Action
Add
Time
2 min
Temperature
Medium-low heat
10
Stir the beaten egg through the hot pasta until it thickens and coats the ribbons.
Products
Large egg — 1 pcs; Pappardelle — 70 g
Action
Stir
Time
3 min
Temperature
Medium-low heat; egg reaches 74°C / 165°F
11
Fold the basil into the pasta.
Products
Fresh basil leaves — 5 g
Action
Fold
Time
1 min
Temperature
Off heat
12
Carve the rested steak across the grain and serve it beside the tomato-Brie pappardelle.
Products
Beef Denver Steak — 170 g · 1 boneless steak, about 1 inch thick; Pappardelle — 70 g; Roma tomato — 120 g; Aged Brie wheel — 45 g
Action
Carve
Time
2 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
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