Recipe by Chef John
"There are hundreds of ways to make pizzaiola, from versions featuring slowly braised tough cuts of beef 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. Serve on top of toasted bread with mozzarella cheese."
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beef tenderloin steaks, cut into 4 medallions
salt and pepper to taste
sliced fresh mushrooms
sliced sweet and hot peppers
tomato concasse (see footnote for recipe link)
chopped fresh oregano
red pepper flakes
salt and ground black pepper to taste
This was positively delicious! The meat melted in our mouths! I used a mixture of marinated roasted yellow and red peppers and canned diced tomatoes for the Tomato Concasse since I made this in the winter and tomatoes are not in season. I put this on garlic toast and it was just awesome!
Wonderful recipe. Very easy to make. Hubby loved it.
I made this tonight and even though there were no summer tomatoes, it was delicious. Followed the directions and it was perfect.Our fillets were medium rare just like we want them to be. Definitely will make this in the summer months when tomatoes are sweet and fresh.
I made this for my boyfriend, and a vegetarian version of it (using large portobello caps instead of steak) for myself and it's my new favorite dinner. I couldn't believe how perfect it came out. Thank you for such a great recipe.
Wow! This was delicious! I used your tomato concasse and it turned out beautifully! I find that San Marzano canned tomatoes are about as close as you can get to fresh tomatoes if the fresh ones are unavailable. The only thing that I wish I had done differently was to have watched the video first, as I would have avoided making a few missteps along the way. It is really helpful. Thanks for the great recipe!!!!
Yes! Follow recipe close or 'wing it', with what you got that's close, and if you think this dish looks good, you'll love the taste! Chef John's Concasse, ( fresh peeled tomatoes) is a breeze and I've never tried doing it before. This is going to please everyone! The good cooks, picky eaters and the Lil ones, will all be looking in the rubbage can, looking for the take out containers you're hiding. Watch the video! Chef shows, so well, why it's important to use wine, wine vinager, broth or beer! To 'deglaze' the pan, and I've used them all! Thanks Chef!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Steak Pizzaiola
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 319
** Calories from Fat: 174
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