Description
There are hundreds of ways to make pizzaiola, from versions featuring slowly braised tough cuts of beef to quickly seared tenderloin medallions, like I used here. The one thing most people agree on is that you should, if at all possible, use really fresh, very sweet, vine-ripened tomatoes. Serve on top of toasted bread with mozzarella cheese.
Ingredients
- 1 pound beef tenderloin steaks, cut into 4 medallions
- salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup sliced fresh mushrooms
- 2 teaspoons butter
- 1 pinch salt
- 1 cup sliced sweet and hot peppers
- 4 cloves garlic, crushed
- ½ cup white wine
- ¼ teaspoon dried oregano
- 1 cup tomato concasse (see footnote for recipe link)
- 2 tablespoons chopped fresh oregano
- 1 teaspoon balsamic vinegar
- 1 pinch red pepper flakes
- 1 pinch salt and ground black pepper to taste
Instructions
- Season steak medallions with salt and black pepper on both sides.
- Heat olive oil in a large skillet over high heat. Add steaks and cook until browned
- about 2 minutes per side. Transfer to a plate. Reserve oil in skillet.
- Place mushrooms and butter into the skillet and season with salt; cook and stir until mushrooms are softened and beginning to brown
- 5 to 6 minutes. Reduce heat to medium; add peppers and cook and stir until softened
- about 2 minutes. Stir in garlic and cook for 1 minute. Pour in wine and sprinkle in dried oregano. Increase heat to medium-high and cook until the wine is nearly evaporated
- about 3 minutes.
- Stir tomato concasse into the mushroom mixture and simmer until tomato is softened
- 3 to 4 minutes. Add fresh oregano
- balsamic vinegar
- and red pepper flakes; stir to combine. Adjust salt and black pepper to taste.
- Place steaks back into the skillet with the mushroom mixture and cook until warmed through and cooked to desired doneness
- 4 to 10 minutes.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 4