Chef John's Steak Pizzaiola

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.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 319 Calories

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
• ¼ teaspoon dried oregano
• ½ cup white wine
• 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)

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.