Chef John's version of steak pizzaiola combines a mushroom, tomato, and hot pepper sauce with tender medallions of beef tenderloin.
Preparation Time
20 mins
Cooking Time
20 mins
Total Time
40 mins
Calories
319 Calories
Recipe Instructions
Step 1
Season steak medallions with salt and black pepper on both sides.
Step 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.
Step 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.
Step 4
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.
Step 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.
Ingredients
1 pinch salt
1 tablespoon olive oil
salt and pepper to taste
2 teaspoons butter
1 pinch salt and ground black pepper to taste
1 cup sliced fresh mushrooms
4 cloves garlic, crushed
1 pinch red pepper flakes
2 tablespoons chopped fresh oregano
1 teaspoon balsamic vinegar
1 pound beef tenderloin steaks, cut into 4 medallions
1 cup sliced sweet and hot peppers
1 cup tomato concasse (see footnote for recipe link)
