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My review
Chef John's Steak Pizzaiola
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Chef John
"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."
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Ingredients
40 m servings 319Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Season steak medallions with salt and black pepper on both sides.
- 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.
Footnotes
- Use Chef John's recipe for Tomato Concasse in this dish.
Nutrition Facts
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Reviews
Read all reviews 1823 Ratings
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Most helpful positive review
1/25/2013
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 i...
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1/25/2013
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 i...
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. Definit...
8/10/2013
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 one...
7/20/2017
loved it! Followed recipe with heirloom tomatoes and served with caprese and Giada's arugula, butter and black pepper linguine. foget about it! exquisite meal! (if this shows up twice, I am ...
1/5/2017
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...
8/11/2016
Was very good. I didn't have fresh oregano so used dry. I did have fresh basil and threw some in. Will make again