I’ve been wanting to post this steak pizzaiola recipe for awhile now, but was bidding my time, waiting for those perfectly ripelate-summer tomatoes before trying it. Of course, those have been availablearound here for many weeks, but every time I’d buy some, I’d quickly use themon sandwiches, salads, etc., before getting to make this great dish. Hey, a BTLcan be very seductive.
Well, I’m happy to announce I was finally able control mywill power, and saved enough for a beautiful bowl of concasse, whichis the soul of this superb sauce. Speaking of concasse – which is nothing morethan a fancy French culinary term for peeled, seeded, and chopped tomatoes – I’ll be posting a video for how to do those on Tuesday, so staytuned.
Like virtually every recipe we post, there are hundreds ofways to make pizzaiola; from versions featuring slowly braised tough cuts, likechuck or rump roast, to quickly seared tenderloin medallions, like I used here.The one thing most people agree on is that you should, if at all possible, usereally fresh, very sweet, vine-ripened tomatoes. Having said that, this would work with some finely chopped,canned San Marzano tomatoes in a pinch. I also encourage the use of both driedand fresh oregano, which I think work great together in this quick sauce. Anyway, Ireally hope you have access to some beautiful tomatoes, and that you give thissteak pizzaiola recipe a try soon. Enjoy!
Ingredients:1 pound beef tenderloin steaks, cut into 4 medallionssalt and pepper to taste1 tbsp olive oil1 cup mushrooms2 tsp butter1 cup sliced or diced sweet and/or hot peppers4 cloves crushed garlic1/2 cup white wine1 cup finely chopped, peeled and seeded tomato (aka concasse)
pinch of hot chili flakes
1 tsp balsamic vinegar 1/4 tsp dried oregano2 tbsp chopped fresh oreganotoasted bread and mozzarella, optional
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