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Recipe details
Pan-Seared Beef Denver Steak with Brie Pappardelle, Tomato, and Spinach
A pan-seared boneless Beef Denver Steak served over pappardelle tossed with melted Brie, tomato, and wilted spinach. A dinner idea with ingredients and cooking steps in one place.
≈ 156 kcal/100 g · ≈ 740 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
Pappardelle75 g
Aged Brie wheel40 g
Ripe tomato150 g
Baby spinach60 g
Olive oil15 ml
Garlic, minced1 pcs
Red pepper flakes0.5 g
Black pepper0.5 g
Kosher salt1.5 g
Cookware and utensils
Large skillet
Medium pot
Colander
Tongs
Instant-read thermometer
Cutting board
Directions
01
Bring a medium pot of salted water to a boil.
Products
Kosher salt — 1.5 g
Action
Boil
Time
6 min
Temperature
Boiling
02
Season the Beef Denver Steak with kosher salt and black pepper.
Products
Beef Denver Steak — 170 g; Kosher salt — 1.5 g; Black pepper — 0.5 g
Action
Season
Time
1 min
Temperature
Room temperature
03
Cook the dry pappardelle until al dente according to the package timing.
Products
Pappardelle — 75 g
Action
Boil
Time
8 min
Temperature
Boiling water
04
Drain the pappardelle in a colander.
Products
Pappardelle — 75 g
Action
Drain
Time
1 min
Temperature
Hot
05
Heat the olive oil in a large skillet over medium-high heat.
Products
Olive oil — 15 ml
Action
Heat
Time
2 min
Temperature
Medium-high heat
06
Pan-sear the steak for 4 minutes on the first side.
Products
Beef Denver Steak — 170 g
Action
Sear
Time
4 min
Temperature
Medium-high heat
07
Turn the steak and sear it for 3 minutes on the second side.
Products
Beef Denver Steak — 170 g
Action
Sear
Time
3 min
Temperature
Medium-high heat
08
Check that the steak reaches 145°F/63°C internally
Products
Beef Denver Steak — 170 g
Action
Check
Time
1 min
Temperature
145°F/63°C internal temperature
09
transfer it to a cutting board
Products
Beef Denver Steak — 170 g
Action
Check
Time
1 min
Temperature
145°F/63°C internal temperature
10
Rest the steak for 5 minutes.
Products
Beef Denver Steak — 170 g
Action
Rest
Time
5 min
Temperature
Warm
11
Sauté the tomato, garlic, and red pepper flakes in the skillet for 3 minutes.
Products
Ripe tomato — 150 g; Garlic, minced — 1 pcs; Red pepper flakes — 0.5 g
Action
Sauté
Time
3 min
Temperature
Medium heat
12
Wilt the spinach in the skillet for 1 minute.
Products
Baby spinach — 60 g
Action
Wilt
Time
1 min
Temperature
Medium heat
13
Melt the Brie into the vegetables for 1 minute.
Products
Aged Brie wheel — 40 g
Action
Melt
Time
1 min
Temperature
Low heat
14
Toss the drained pappardelle with the Brie, tomato, and spinach.
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