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Recipe details
Pan-Seared Beef Denver Steak with Brie-Cream Pappardelle
A pan-seared boneless Beef Denver steak, basted with butter and garlic, served sliced beside dry egg-durum pappardelle in a creamy aged-Brie sauce. A dinner idea with ingredients and cooking steps in one place.
≈ 272 kcal/100 g · ≈ 904 kcal/serving
40 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 steak, about 1 inch thick
Pappardelle70 g
Aged Brie wheel45 g
Heavy cream60 ml
Unsalted butter14 g
Olive oil5 ml
Kosher salt1.5 tsp
Freshly ground black pepper0.3 tsp
Garlic clove1 pcs
Cookware and utensils
10-inch heavy skillet
Large pot
Tongs
Fine-mesh strainer
Instant-read thermometer
Carving board
Directions
01
Pat the steak dry and season both sides with half the salt and pepper.
Products
Beef Denver Steak — 170 g · 1 steak, about 1 inch thick; Kosher salt — 1.5 tsp; Freshly ground black pepper — 0.3 tsp
Action
Season
Time
2 min
Temperature
Room temperature
02
Boil salted water in the large pot.
Products
Kosher salt — 1.5 tsp
Action
Boil
Time
8 min
Temperature
Boiling
03
Cook the dry pappardelle until just tender, reserving 120 ml of pasta water.
Products
Pappardelle — 70 g
Action
Cook
Time
8 min
Temperature
Boiling water
04
Heat the olive oil in the skillet over medium-high heat.
Products
Olive oil — 5 ml
Action
Heat
Time
1 min
Temperature
Medium-high heat
05
Sear the steak for 3 minutes on the first side.
Products
Beef Denver Steak — 170 g · 1 steak, about 1 inch thick
Action
Sear
Time
3 min
Temperature
Medium-high heat
06
Flip the steak and add the butter, garlic, and remaining seasoning to the skillet.
Products
Beef Denver Steak — 170 g · 1 steak, about 1 inch thick; Unsalted butter — 14 g; Garlic clove — 1 pcs; Kosher salt — 1.5 tsp; Freshly ground black pepper — 0.3 tsp
Action
Flip
Time
1 min
Temperature
Medium-high heat
07
Baste the steak with the foaming butter until its center reaches 63°C
Products
Beef Denver Steak — 170 g · 1 steak, about 1 inch thick; Unsalted butter — 14 g
Action
Baste
Time
3 min
Temperature
Final internal temperature 63°C / 145°F
08
rest it on the carving board
Products
Beef Denver Steak — 170 g · 1 steak, about 1 inch thick; Unsalted butter — 14 g
Action
Baste
Time
3 min
Temperature
Final internal temperature 63°C / 145°F
09
Warm the cream in the skillet.
Products
Heavy cream — 60 ml
Action
Warm
Time
2 min
Temperature
Low heat
10
Melt the Brie into the cream.
Products
Aged Brie wheel — 45 g; Heavy cream — 60 ml
Action
Melt
Time
3 min
Temperature
Low heat
11
Toss the cooked pappardelle with the Brie sauce and enough reserved pasta water to coat.
Products
Pappardelle — 70 g; Aged Brie wheel — 45 g; Heavy cream — 60 ml
Action
Toss
Time
2 min
Temperature
Low heat
12
Slice the rested steak across the grain and plate it beside the pappardelle.
Products
Beef Denver Steak — 170 g · 1 steak, about 1 inch thick; Pappardelle — 70 g
Action
Slice
Time
3 min
Temperature
Warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
