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Recipe details
Rosemary-Basted Pan-Seared Beef Denver Steak with Spinach, Brie and Pappardelle
A pan-seared, rosemary-basted Beef Denver Steak, rested and sliced over smooth egg-durum pappardelle tossed with wilted spinach and softened aged Brie. A dinner idea with ingredients and cooking steps in one place.
≈ 234 kcal/100 g · ≈ 789 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 · about 1 inch thick
Pappardelle70 g
Aged Brie wheel40 g
Baby spinach60 g
Fresh rosemary sprig1 pcs
Garlic clove, crushed1 pcs
Olive oil15 ml
Unsalted butter14 g
Kosher salt1.5 tsp
Black pepper0.3 tsp
Cookware and utensils
10-inch skillet
6-quart pot
Tongs
Colander
Instant-read thermometer
Directions
01
Bring a pot of salted water to a boil.
Products
Kosher salt — 1.5 tsp
Action
Boil
Time
8 min
Temperature
boiling
02
Cook the dry pappardelle until just tender according to the package timing.
Products
Pappardelle — 70 g
Action
Cook
Time
8 min
Temperature
boiling water
03
Season the Beef Denver Steak with salt and black 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 the olive oil in a skillet over medium-high heat.
Products
Olive oil — 15 ml
Action
Heat
Time
2 min
Temperature
medium-high heat
05
Sear the steak for 3 minutes on each broad side.
Products
Beef Denver Steak — 170 g · about 1 inch thick
Action
Sear
Time
6 min
Temperature
medium-high heat
06
Add the butter, rosemary, and garlic to the skillet.
