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Chef John's Steak Pizzaiola
Chef John's Steak Pizzaiola
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Succulent beef tenderloin medallions in a savory mushroom, tomato, and hot pepper sauce - a flavorful twist on steak pizzaiola by Chef John.
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
  • 0.5 cup white wine
  • 0.25 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 both sides of the steak medallions generously with a classic combination of salt and black pepper.
  • In a large skillet over high heat, sizzle the steaks in olive oil until golden brown on each side for about 2 minutes. Remove the steaks to a plate, keeping the flavorful oil in the skillet.
  • In a skillet, sauté mushrooms with butter and salt until softened and slightly browned, about 5-6 minutes. Lower the heat, add peppers, and cook until softened, around 2 minutes. Stir in garlic and cook for another minute. Pour wine, sprinkle oregano, and cook over medium-high heat until wine is almost evaporated, approximately 3 minutes.
  • Combine tomato concassé with the mushroom mixture and simmer until the tomato softens, about 3 to 4 minutes. Mix in fresh oregano, balsamic vinegar, and red pepper flakes. Season with salt and black pepper to taste.
  • Return the steaks to the skillet with the mushrooms and cook until they are warmed through and reach your preferred level of doneness, for about 4 to 10 minutes.

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