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Recipe details
Cast-Iron-Seared Beef Denver Steak with Creamy Brie Pappardelle and Tomato
A boneless Beef Denver Steak seared in a cast-iron skillet and served over pappardelle coated in a creamy Brie and tomato sauce. A quick dinner idea, ready in 30 minutes.
≈ 192 kcal/100 g · ≈ 911 kcal/serving
30 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
Heavy cream60 ml
Unsalted butter14 g
Garlic, minced1 pcs
Black pepper0.5 g
Kosher salt1.5 g
Cookware and utensils
10-inch cast-iron 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
Boil the dry pappardelle until just tender 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 cast-iron skillet until very hot.
Products
No products at this step
Action
Preheat
Time
4 min
Temperature
High heat
06
Sear the steak hard for 3 minutes on the first side.
Products
Beef Denver Steak — 170 g; Unsalted butter — 14 g
Action
Sear
Time
3 min
Temperature
High heat
07
Turn the steak and sear it hard for 3 minutes on the second side.
Products
Beef Denver Steak — 170 g
Action
Sear
Time
3 min
Temperature
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
Cook the tomato and garlic in the skillet for 2 minutes.
Products
Ripe tomato — 150 g; Garlic, minced — 1 pcs
Action
Cook
Time
2 min
Temperature
Medium heat
12
Pour the heavy cream into the skillet.
Products
Heavy cream — 60 ml
Action
Pour
Time
1 min
Temperature
Medium-low heat
13
Melt the Brie into the cream sauce.
Products
Aged Brie wheel — 40 g
Action
Melt
Time
2 min
Temperature
Low heat
14
Toss the drained pappardelle through the creamy tomato sauce.
Products
Pappardelle — 75 g; Heavy cream — 60 ml; Aged Brie wheel — 40 g; Ripe tomato — 150 g
Action
Toss
Time
1 min
Temperature
Low heat
15
Slice the rested steak across the grain and arrange it over the creamy pappardelle.
Products
Beef Denver Steak — 170 g; Pappardelle — 75 g
Action
Slice
Time
1 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available