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Chef John's Steak Pizzaiola

4

35 min

Chef John's Steak Pizzaiola


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Category

Beef Recipes

Time

35 min

Serving

4 persons

Calories

319

Rating

4.00★ (37)

Cuisine

Italian
Author: Victoria Buriak
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

Chef John's Steak Pizzaiola Photo 21
Chef John's Steak Pizzaiola Photo 32
Chef John's Steak Pizzaiola Photo 43
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Chef John's Steak Pizzaiola Photo 6 5
  1. Season steak medallions with salt and black pepper on both sides.
    Chef John's Steak Pizzaiola Photo 2
  2. 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.
    Chef John's Steak Pizzaiola Photo 3
  3. 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.
    Chef John's Steak Pizzaiola Photo 4
  4. 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.
    Chef John's Steak Pizzaiola Photo 5
  5. Place steaks back into the skillet with the mushroom mixture and cook until warmed through and cooked to desired doneness, 4 to 10 minutes.
    Chef John's Steak Pizzaiola Photo 6

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