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Recipe details
Dry-Brined Pan-Seared Beef Denver Steak with Mushroom and Brie Pappardelle
A dry-brined Beef Denver steak is seared whole, rested, and carved over pappardelle tossed with browned mushrooms and a smooth melted aged-Brie sauce. A dinner idea with ingredients and cooking steps in one place.
≈ 162 kcal/100 g · ≈ 509 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 Steak200 g · 1 steak, about 1 inch thick
Dry Pappardelle, egg durum pasta, smooth, no filling85 g
Aged Brie wheel40 g
Cremini mushrooms, sliced90 g
Unsalted butter14 g
Olive oil5 ml
Garlic, minced0.5 pcs
Kosher salt3 g
Black pepper0.3 g
Cookware and utensils
Large skillet
Large pot
Colander
Tongs
Instant-read thermometer
Cutting board and chef’s knife
Directions
01
Pat the steak dry and season it with half the kosher salt and the black pepper.
Products
Beef Denver Steak — 200 g · 1 steak, about 1 inch thick; Kosher salt — 3 g; Black pepper — 0.3 g
Action
Season
Time
2 min
Temperature
Room temperature
02
Place the seasoned steak uncovered in the refrigerator for 20 minutes.
Products
Beef Denver Steak — 200 g · 1 steak, about 1 inch thick
Action
Dry-brine
Time
20 min
Temperature
Refrigerated, about 40°F/4°C
03
Boil the pappardelle in salted water until al dente, following the package timing.
Products
Dry Pappardelle, egg durum pasta, smooth, no filling — 85 g
Action
Boil
Time
10 min
Temperature
Boiling water, about 212°F/100°C
04
Reserve 1/2 cup pasta water
Products
Dry Pappardelle, egg durum pasta, smooth, no filling — 85 g
Action
Drain
Time
1 min
Temperature
Hot
05
drain the pappardelle
Products
Dry Pappardelle, egg durum pasta, smooth, no filling — 85 g
Action
Drain
Time
1 min
Temperature
Hot
06
Heat the olive oil in a skillet over medium-high heat.
Products
Olive oil — 5 ml
Action
Heat
Time
2 min
Temperature
Medium-high heat, about 400°F/205°C
07
Sear the dry-brined steak for 4 minutes on one side and 3 minutes on the other.
Products
Beef Denver Steak — 200 g · 1 steak, about 1 inch thick
Action
Sear
Time
7 min
Temperature
Medium-high heat
08
Transfer the steak to a cutting board and rest it for 5 minutes until it reaches at least 145°F/63°C internally.
Products
Beef Denver Steak — 200 g · 1 steak, about 1 inch thick
Action
Rest
Time
5 min
Temperature
Final internal temperature at least 145°F/63°C
09
Melt the butter in the skillet.
Products
Unsalted butter — 14 g
Action
Melt
Time
1 min
Temperature
Medium heat
10
Brown the mushrooms for 5 minutes.
Products
Cremini mushrooms, sliced — 90 g
Action
Brown
Time
5 min
Temperature
Medium-high heat
11
Sauté the garlic for 30 seconds.
Products
Garlic, minced — 0.5 pcs
Action
Sauté
Time
1 min
Temperature
Medium heat
12
Add the Brie and reserved pasta water
Products
Aged Brie wheel — 40 g
Action
Emulsify
Time
2 min
Temperature
Low heat
13
stir until smooth
Products
Aged Brie wheel — 40 g
Action
Emulsify
Time
2 min
Temperature
Low heat
14
Toss the pappardelle with the mushroom-Brie sauce.
Products
Dry Pappardelle, egg durum pasta, smooth, no filling — 85 g; Cremini mushrooms, sliced — 90 g; Aged Brie wheel — 40 g
Action
Toss
Time
2 min
Temperature
Low heat
15
Carve the rested steak across the grain and serve it over the pappardelle.
Products
Beef Denver Steak — 200 g · 1 steak, about 1 inch thick; Dry Pappardelle, egg durum pasta, smooth, no filling — 85 g
Action
Carve and serve
Time
2 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
