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.

Chef John
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

  • 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.

  • Place steaks back into the skillet with the mushroom mixture and cook until warmed through and cooked to desired doneness, 4 to 10 minutes.

Tips

Use Chef John's recipe for Tomato Concasse in this dish.

Nutrition Facts

319 calories; 19.3 g total fat; 63 mg cholesterol; 424 mg sodium. 12.2 g carbohydrates; 19.3 g protein; Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2013
This was positively delicious! The meat melted in our mouths! I used a mixture of marinated roasted yellow and red peppers and canned diced tomatoes for the Tomato Concasse since I made this in the winter and tomatoes are not in season. I put this on garlic toast and it was just awesome! Read More
(20)

Most helpful critical review

Rating: 3 stars
04/02/2017
my hubby said it was alright! Read More
30 Ratings
  • 5 star values: 26
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/25/2013
This was positively delicious! The meat melted in our mouths! I used a mixture of marinated roasted yellow and red peppers and canned diced tomatoes for the Tomato Concasse since I made this in the winter and tomatoes are not in season. I put this on garlic toast and it was just awesome! Read More
(20)
Rating: 5 stars
01/25/2013
This was positively delicious! The meat melted in our mouths! I used a mixture of marinated roasted yellow and red peppers and canned diced tomatoes for the Tomato Concasse since I made this in the winter and tomatoes are not in season. I put this on garlic toast and it was just awesome! Read More
(20)
Rating: 5 stars
12/09/2012
Wonderful recipe. Very easy to make. Hubby loved it. Read More
(11)
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Rating: 5 stars
12/10/2012
I made this tonight and even though there were no summer tomatoes it was delicious. Followed the directions and it was perfect.Our fillets were medium rare just like we want them to be. Definitely will make this in the summer months when tomatoes are sweet and fresh. Read More
(7)
Rating: 5 stars
08/10/2013
Wow! This was delicious! I used your tomato concasse and it turned out beautifully! I find that San Marzano canned tomatoes are about as close as you can get to fresh tomatoes if the fresh ones are unavailable. The only thing that I wish I had done differently was to have watched the video first as I would have avoided making a few missteps along the way. It is really helpful. Thanks for the great recipe!!!! Read More
(3)
Rating: 5 stars
12/28/2016
Delicious! Read More
(2)
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Rating: 5 stars
03/06/2014
I made this for my boyfriend and a vegetarian version of it (using large portobello caps instead of steak) for myself and it's my new favorite dinner. I couldn't believe how perfect it came out. Thank you for such a great recipe. Read More
(2)
Rating: 5 stars
08/11/2016
Was very good. I didn't have fresh oregano so used dry. I did have fresh basil and threw some in. Will make again Read More
(2)
Rating: 5 stars
01/05/2017
We had left over sliced beef tenderloin from a catered buffet. I made this as written but added the tenderloin slices last to warm them without cooking them further. This was served over toast with shredded cheddar cheese because that's all that was on hand. The dish was amazingly wonderful. Everyone loved it. Think you could substitute most any meat for the beef fillet. Read More
(2)
Rating: 5 stars
03/24/2016
Another five star rating. This steak was amazing. I made it for my husband and followed the recipe exactly and voila perfect dinner. Very rich in just the right flavor. Defiantly gonna make this again next time for when we have guests. Thank you for sharing Chef John?? Read More
(2)
Rating: 3 stars
04/02/2017
my hubby said it was alright! Read More