There are hundreds of ways to make steak 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 use really fresh, very sweet, vine-ripened tomatoes. Serve on top of toasted bread with mozzarella cheese.
Ingredients
- beef tenderloin steaks, cut into 4 medallions: 1 pound
- salt and pepper: (to taste)
- olive oil: 1 Tbsp
- fresh mushrooms: 1 cup (sliced)
- butter: 2 tsp
- pinch salt: 1 piece
- sweet and hot peppers: 1 cup (sliced)
- garlic: 4 clove (crushed)
- white wine: 0.5 cup
- oregano: 0.25 tsp (dried)
- tomato concassé (see Recipe Tip for the recipe link): 1 cup
- fresh oregano: 2 Tbsp (chopped)
- balsamic vinegar: 1 tsp
- pinch red pepper flakes: 1 piece
- pinch salt and ground black pepper: 1 piece (to taste)
Metric Conversion
Stages of cooking
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Season steak medallions with salt and black pepper on both sides.
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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.
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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.
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Stir tomato concassé 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.
