Chef John's Steak Pizzaiola Good Recipes

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Chef John's Steak Pizzaiola

"There are masses of methods to make pizzaiola, from versions proposing slowly braised hard cuts of beef to speedy seared tenderloin medallions, like I used here. The one factor maximum humans agree on is which you must, if at all possible, use certainly clean, very sweet, vine-ripened tomatoes. Serve on top of toasted bread with mozzarella cheese."

Ingredients :

1 pound pork tenderloin steaks, cut into 4 medallions
salt and pepper to taste
1 tablespoon olive oil
1 cup sliced sparkling mushrooms
2 teaspoons butter
1 pinch salt
1 cup sliced candy and warm peppers
four cloves garlic, crushed
1/2 cup white wine
1/four teaspoon dried oregano
1 cup tomato concasse (see footnote for recipe link)
2 tablespoons chopped clean oregano
1 teaspoon balsamic vinegar
1 pinch crimson pepper flakes
1 pinch salt and ground black pepper to taste

Instructions :

Prep : 20M	Cook : 4M	Ready in : 40M

Season steak medallions with salt and black pepper on both aspects.
Heat olive oil in a large skillet over excessive warmth. Add steaks and prepare dinner until browned, about 2 mins in step with facet. Transfer to a plate. Reserve oil in skillet.
Place mushrooms and butter into the skillet and season with salt; prepare dinner and stir until mushrooms are softened and beginning to brown, five to six mins. Reduce warmness to medium; add peppers and cook dinner and stir until softened, about 2 mins. Stir in garlic and prepare dinner for 1 minute. Pour in wine and sprinkle in dried oregano. Increase heat to medium-high and cook dinner until the wine is nearly evaporated, approximately 3 minutes.
Stir tomato concasse into the mushroom aggregate and simmer till tomato is softened, 3 to 4 minutes. Add fresh oregano, balsamic vinegar, and pink pepper flakes; stir to combine. Adjust salt and black pepper to flavor.
Place steaks returned into the skillet with the mushroom combination and cook until warmed through and cooked to desired doneness, four to ten minutes.

Notes :

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

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