"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." — Chef John
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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!
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.
Wonderful recipe. Very easy to make. Hubby loved it.
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!!!!
* 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 from Fat: 174
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