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Recipe details
Pepper-Crusted Pan-Seared Beef Denver Steak with Brie Pappardelle and Spinach
Pepper-crusted Denver steak is pan-seared, rested, sliced, and served with glossy Brie pappardelle and wilted spinach. A dinner idea with ingredients and cooking steps in one place.
≈ 167 kcal/100 g · ≈ 435 kcal/serving
35 minMediumFusion
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
Pappardelle, dry egg durum pasta55 g
Aged Brie wheel42 g
Large egg yolk1 pcs
Baby spinach60 g
Olive oil15 ml
Coarsely ground black pepper1.2 tsp
Kosher salt1.5 tsp
Lemon juice5 ml
Cookware and utensils
Large skillet
Large pot
Tongs
Colander
Instant-read thermometer
Small bowl
Directions
01
Pat the Beef Denver Steak dry and coat both sides with black pepper and half the salt.
Products
Beef Denver Steak — 170 g; Coarsely ground black pepper — 1.2 tsp; Kosher salt — 1.5 tsp
Action
Season
Time
2 min
Temperature
Room temperature
02
Boil the pappardelle in salted water until just tender, reserving 120 ml of pasta water.
Products
Pappardelle, dry egg durum pasta — 55 g; Kosher salt — 1.5 tsp
Action
Boil
Time
9 min
Temperature
Boiling, 212°F / 100°C
03
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
04
Sear the steak for 4 minutes on each side.
Products
Beef Denver Steak — 170 g
Action
Sear
Time
8 min
Temperature
Pan heat; finish at 145°F / 63°C internal temperature
05
Rest the steak on a plate for 5 minutes.
Products
Beef Denver Steak — 170 g
Action
Rest
Time
5 min
Temperature
Warm
06
Wilt the spinach in the skillet for 2 minutes.
Products
Baby spinach — 60 g
Action
Wilt
Time
2 min
Temperature
Medium heat
07
Whisk the egg yolk, lemon juice, Brie, and 60 ml reserved pasta water in a bowl.
Products
Large egg yolk — 1 pcs; Lemon juice — 5 ml; Aged Brie wheel — 42 g
Action
Whisk
Time
2 min
Temperature
Room temperature
08
Toss the hot pappardelle with the Brie mixture in the warm skillet until glossy and the sauce reaches 160°F / 71°C.
Products
Pappardelle, dry egg durum pasta — 55 g; Aged Brie wheel — 42 g; Large egg yolk — 1 pcs
Action
Toss
Time
3 min
Temperature
160°F / 71°C sauce temperature
09
Place the pappardelle and spinach on a plate and top with the whole rested steak.
Products
Pappardelle, dry egg durum pasta — 55 g; Baby spinach — 60 g; Beef Denver Steak — 170 g
Action
Plate
Time
2 min
Temperature
Serve hot
10
Slice the steak after resting and serve.
Products
Beef Denver Steak — 170 g
Action
Slice
Time
1 min
Temperature
Serve hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available