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Generating an image for this exact recipe… Beef Denver Steak with Brie Pappardelle

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Recipe details

Beef Denver Steak with Brie Pappardelle

Name: Beef Denver Steak with Brie Pappardelle
Total time: 40 min
Yield: 1
Cuisine: Other
Ingredients: 170 g · about 1 inch thick Beef Denver Steak; 85 g Dry Pappardelle; 43 g Aged Brie Wheel; 150 g Cherry tomatoes; 60 g Baby spinach; 15 ml Olive oil; 1 pcs Garlic clove, minced; 1.5 g Kosher salt; 0.5 g Black pepper

EN RU

A grilled Beef Denver Steak, rested and carved across the grain, served over smooth pappardelle coated with melted Brie, blistered cherry tomatoes, and wilted spinach. A dinner idea with ingredients and cooking steps in one place.

≈ 160 kcal/100 g · ≈ 775 kcal/serving

40 minMediumOther

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

Beef Denver Steak170 g · about 1 inch thick
Dry Pappardelle85 g
Aged Brie Wheel43 g
Cherry tomatoes150 g
Baby spinach60 g
Olive oil15 ml
Garlic clove, minced1 pcs
Kosher salt1.5 g
Black pepper0.5 g

Cookware and utensils

Gas or electric grill
Large pot
Skillet
Tongs
Colander
Instant-read thermometer

Directions

01
Bring a large pot of salted water to a boil.
Products
Kosher salt — 1.5 g
Action
Boil water
Time
8 min
Temperature
boiling
02
Rub the Beef Denver Steak with half the olive oil, salt, and black pepper.
Products
Beef Denver Steak — 170 g · about 1 inch thick; Olive oil — 15 ml; Kosher salt — 1.5 g; Black pepper — 0.5 g
Action
Season steak
Time
2 min
Temperature
room temperature
03
Grill the steak over direct medium-high heat until the thickest part reaches 145°F (63°C), turning once.
Products
Beef Denver Steak — 170 g · about 1 inch thick
Action
Grill steak
Time
10 min
Temperature
grill at about 425°F (220°C); final internal temperature 145°F (63°C)
04
Transfer the steak to a plate and rest it loosely covered.
Products
Beef Denver Steak — 170 g · about 1 inch thick
Action
Rest steak
Time
5 min
Temperature
warm
05
Boil the pappardelle until just tender
Products
Dry Pappardelle — 85 g
Action
Cook pasta
Time
5 min
Temperature
boiling water
06
drain it
Products
Dry Pappardelle — 85 g
Action
Cook pasta
Time
5 min
Temperature
boiling water
07
Sauté the tomatoes and garlic in the remaining olive oil until the tomatoes soften.
Products
Cherry tomatoes — 150 g; Garlic clove, minced — 1 pcs; Olive oil — 15 ml
Action
Sauté tomatoes
Time
4 min
Temperature
medium heat
08
Add the spinach and toss it until wilted.
Products
Baby spinach — 60 g
Action
Wilt spinach
Time
2 min
Temperature
medium heat
09
Toss the hot pappardelle with the Brie until the cheese melts into a coating.
Products
Dry Pappardelle — 85 g; Aged Brie Wheel — 43 g
Action
Coat pasta
Time
2 min
Temperature
hot pasta
10
Carve the rested steak across the grain and place it over the Brie pappardelle and vegetables.
Products
Beef Denver Steak — 170 g · about 1 inch thick; Dry Pappardelle — 85 g; Cherry tomatoes — 150 g; Baby spinach — 60 g
Action
Carve and plate
Time
2 min
Temperature
warm

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