Friday, August 17, 2012

Steak Pizzaiola – Better Late (Summer) Than Never

I’ve been wanting to post this steak pizzaiola recipe for a while now, but was bidding my time, waiting for those perfectly ripe late-summer tomatoes before trying it. 

Of course, those have been available around here for many weeks, but every time I’d buy some, I’d quickly use them on sandwiches, salads, etc., before getting to make this great dish. Hey, a BTL can be very seductive.

Well, I’m happy to announce I was finally able control my will power, and saved enough for a beautiful bowl of concasse, which is the soul of this superb sauce. Speaking of concasse – which is nothing more than 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 stay tuned.

Like virtually every recipe we post, there are hundreds of ways to make pizzaiola; from versions featuring slowly braised tough cuts, like chuck 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, use really 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 dried and fresh oregano, which I think work great together in this quick sauce. Anyway, I really hope you have access to some beautiful tomatoes, and that you give this steak pizzaiola recipe a try soon. Enjoy!


Ingredients:
1 pound beef tenderloin steaks, cut into 4 medallions
salt and pepper to taste
1 tbsp olive oil
1 cup mushrooms
2 tsp butter
1 cup sliced or diced sweet and/or hot peppers
4 cloves crushed garlic
1/2 cup white wine
1 cup finely chopped, peeled and seeded tomato (aka concasse)
pinch of hot chili flakes
1 tsp balsamic vinegar
1/4 tsp dried oregano
2 tbsp chopped fresh oregano
toasted bread and mozzarella, optional

View the complete recipe

37 comments:

Barbara | Creative Culinary said...

Love having a new recipe to use for the bounty of fresh tomatoes...thanks John!

Jessica Williams said...

THAT LOOKS ABSOLUTELY BEYOND AMAZING!

Chef John said...

Thanks, happy to help! :)

ThisDameCooks said...

Perfect timing! I just made some fresh mozzarella and started the pizz-eye-ola. My mouth is already salivating.

Anonymous said...

Is it just me or are those some unusually extremely well marbled tenderloin steaks?
I thought that cut usually doesn't have much fat.

Chris K. said...

I've been having the same problem with saving my summer tomatoes. A BLT made with fresh baked bread, garden-grown produce, and good bacon is a thing of beauty.

Is there a reason you don't use fresh basil in this recipe? Or is oregano simply your herb of choice?

To me, if tomato was a model on Project Runway, basil would be its matching pumps and handbag.

Chibby said...

I think you may have just gotten me lucky,lol:)

Chef John said...

Chris, I know it would have been more "fashionable" to add some basil, but for me I prefer the less sweet fresh oregano. But it's all good.

oiacob said...

Chef John, Could you use lemon juice instead of balsamic vinegar?

Bud Sealy said...

I miss your older vids, the ones where u sounded like a man.

MattDC said...

Perfect time, my tomatoes are being picked daily now. I also been making your cherry tomato with brisket, but used lamb....wow was awesome.

Anonymous said...

"I miss your older vids, the ones where u sounded like a man"...too rich, lmao.

Bob Walters said...

I like this version and intend to give it a try.
Your readers might be interested to know that the word "pizzaiolo" means Pizza Maker, which makes this dish "Beef Cooked Pizza Style". The hidden cheese is entirely appropriate even though I've never seen it done.

Here in Italy, every grandmother in the south has her own version. Your readers might like to experiment by adding a few olives (green or black) or capers or substituting basil. California pizza eaters should resist the urge to add pineapple, avocado, alfalfa sprouts, or any soy product.

Congratulations on another great video recipe.

Festizzeo said...

I would try this recipe, but it isn't boiled.

Anonymous said...

Are these your recipes or do u steal them from the internet?

Food Junkie said...

Another delicious recipe. To appease my doctor I may try this with chicken instead which will no doubt be slightly less awesome than with a marvelous piece of tenderloin but what can you do. With chicken would you suggest tweaking the seasoning at all or just go with it as is?

James said...

Dude,

I thought you were a cayenne pusher until i saw this video! Great stuff on you're blog mate!

James, from Australia

grumbleghoul said...

Just out of curiosity, Is there any ingredient readily available to you, that you haven't yet cooked with??

Chef John said...

I'm sure there are, but can't think of one right now.

Jason Smith said...

Chef! You lucky S.O.G. (Look, Ma, I kept it PG!) That SNF beef tenderloin looks absolutely beautiful!!!

Love from Scratch said...

This looks absolutely amazing! I need to make this for my family ASAP! Thanks for sharing such a great recipe!

David Elmore said...

I'm already a legend... in my own mind : )

Anonymous said...

Chef John,
Looks wonderful, still waiting for my tomatoes to ripen...I know it will be all at once. Rest assured I'll be on the ready line with this recipe - you are awesome!

tmaynard said...

Chef John, I confess that while I check your site everyday, I haven't watched many of your videos since I switched to a vegan diet. But, I watched the "Tomato Concasse'" and was inspired to follow up with the "Steak Pizzaiola."

You, sir, are a gem ... a true treasure. I'd forgotten how much fun you are, and what pleasures you give.

Thank you! I won't be making this any time soon, but I will be watching again ... because I enjoy your work.

Tom.

Chef John said...

Thanks!!

Anonymous said...

Chef John, you are by far my favorite cook. You're wayyy better than all of those chefs on tv. You single handedly made me into a cook. thank you

Chef John said...

Thank you!!

Orum said...

Would serving the white wine used for the recipe be a crime against nature? I would assume a red wine would be more appropriate, but my ignorance begs me to enquire.

lintkint said...

can i change the wine?

Anonymous said...

Chef John, I love everything about this recipe except...

... neither my husband nor I care for mushrooms, yet they seem like a major component. Is there something that could be substituted, or could they be left out without drastically affecting the final product?

Chef John said...

There's no sub for mushrooms, so just leave it out!

Anonymous said...

Can't steal what's freely given... I always give credit to you AND tell folks the recipe came from your site.

Jeff A said...

Wonderful preparation...thank you Chef John!

Anonymous said...

Chef John,

I just finished making this recipe and it was amazing! The balsamic vinegar really gave the dish a kick. It was flavorful as a vegan dish. Thanks!

Candice said...

Chef John, you make me happy watching you cook amazing food and your hilarious

Grace in Husky Heaven said...

This is Marie Barone's specialty!

Chang Kyoung Ha said...

LoL. Yes thanks to your ideas I am now like the beyond the legend a.k.a the myth at my university flat.