Steak Pizzaiola – Better Late (Summer) Than Never
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.
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
pinch of hot chili flakes
1 tsp balsamic vinegar
1/4 tsp dried oregano
2 tbsp chopped fresh oregano
toasted bread and mozzarella, optional
Steak Pizzaiola – Better Late (Summer) Than Never
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Di terbitkan pada :Friday, August 17, 2012
Categories:
Beef,
Italian Cuisine
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