Chef John'S Steak Pizzaiola - cooking recipe

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
    1/2 cup white wine
    1/4 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
Preparation
    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.

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