chef john's steak pizzaiola

Ingredients

• Servings: 4
• 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
• 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

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• 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 and sprinkle in dried oregano. increase heat to medium-high and cook until the 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.