Recipe Index

Ingredients

• 1 pound beef tenderloin steaks, cut into 4 medallions
• salt and pepper to taste
• 1 tablespoon olive oil
• 1 cup sliced fresh mushrooms
• 2 teaspoons butter
• 1 pinch salt
• 1 cup sliced sweet and hot peppers
• 4 cloves garlic, crushed
• ½ cup white wine
• ¼ teaspoon dried oregano
• 1 cup tomato concassé (peeled, seeded, and finely chopped tomato)
• 2 tablespoons chopped fresh oregano
• 1 teaspoon balsamic vinegar
• 1 pinch red pepper flakes
• 1 pinch salt and ground black pepper to taste

Method

1. Season the steak medallions with salt and black pepper on both sides.
2. Heat the olive oil in a large skillet over high heat. Add the steaks and cook until browned, about 2 minutes per side. Transfer to a plate, leaving the oil in the skillet.
3. Add the mushrooms and butter to the skillet with a pinch of salt and cook, stirring, until softened and beginning to brown, 5 to 6 minutes. Lower the heat to medium, add the peppers, and cook until softened, about 2 minutes. Stir in the garlic and cook for 1 minute. Pour in the wine, sprinkle in the dried oregano, raise the heat to medium-high, and cook until the wine is nearly evaporated, about 3 minutes.
4. Stir in the tomato concassé and simmer until the tomato softens, 3 to 4 minutes. Add the fresh oregano, balsamic vinegar, and red pepper flakes, and season with salt and black pepper to taste.
5. Return the steaks to the skillet and cook in the sauce until warmed through and done to your liking, 4 to 10 minutes. Serve on top of toasted bread with mozzarella cheese.

Prep: 10 mins · Cook: 25 mins · Total: 35 mins

Nutrition (per serving, where published)