Ciao Bella Venison Pizziola Recipes

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CHEF JOHN'S STEAK PIZZAIOLA



Chef John's Steak Pizzaiola image

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.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 15

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 concasse (see footnote for recipe link)
2 tablespoons chopped fresh oregano
1 teaspoon balsamic vinegar
1 pinch red pepper flakes
1 pinch salt and ground black pepper to taste

Steps:

  • Season steak medallions with salt and black pepper on both sides.
  • Heat olive oil in a large skillet over high heat. Add steaks and cook until browned, about 2 minutes per side. Transfer to a plate. Reserve oil in skillet.
  • Place mushrooms and butter into the skillet and season with salt; cook and stir until mushrooms are softened and beginning to brown, 5 to 6 minutes. Reduce heat to medium; add peppers and cook and stir until softened, about 2 minutes. Stir in garlic and cook for 1 minute. Pour in wine and sprinkle in dried oregano. Increase heat to medium-high and cook until the wine is nearly evaporated, about 3 minutes.
  • Stir tomato concasse into the mushroom mixture and simmer until tomato is softened, 3 to 4 minutes. Add fresh oregano, balsamic vinegar, and red pepper flakes; stir to combine. Adjust salt and black pepper to taste.
  • Place steaks back into the skillet with the mushroom mixture and cook until warmed through and cooked to desired doneness, 4 to 10 minutes.

Nutrition Facts : Calories 318.8 calories, Carbohydrate 12.2 g, Cholesterol 63 mg, Fat 19.3 g, Fiber 2.1 g, Protein 19.3 g, SaturatedFat 7.1 g, Sodium 424.1 mg, Sugar 6.2 g

BISTECCA ALLA PIZZAIOLA (STEAK WITH THE PIZZAIOLO'S WIFE'S SAUCE



Bistecca Alla Pizzaiola (Steak With the Pizzaiolo's Wife's Sauce image

Not sure where this comes from. May be from a book, may be my own, who knows anymore. I do know that we love it. Please try to use fresh oregano, I have had good results with dried but nothing beats the fresh, small leaves. It really does make a big difference. Be sure to serve with some good bread to sop up the gravy. You can use your favorite tomato sauce recipe if you wish, or, dare I say, your favorite jar. As always, the time to make it is just a guess.

Provided by Ilysse

Categories     Steak

Time 45m

Yield 2 serving(s)

Number Of Ingredients 8

2 beef t-bone steaks (3/4 inch)
salt and pepper
2 tablespoons extra virgin olive oil
3 garlic cloves, peeled, crushed
1 (24 ounce) can tomatoes
1/4 teaspoon red pepper flakes (to taste)
3 sprigs fresh oregano, leaves only, chopped
1/2 cup white wine

Steps:

  • To prepare tomato sauce place about a tbsp of oil and a crushed clove of garlic in a medium size pot.
  • Let garlic turn slightly golden but remove from pot before it becomes too brown.
  • Add tomatoes with their liquid and simmer until there is little to no more liquid on top of the sauce.
  • Set aside.
  • Season steaks on both sides with salt and pepper.
  • Heat remaining oil in a large skillet (it should be able to hold both steaks without overcrowding) over medium-high heat until hot.
  • Add garlic and saute for 1 minute then add steaks.
  • Quickly brown 1 minute on both sides then transfer to a plate.
  • Add the red pepper flakes and oregano to the pan the steaks were cooked in, then add the wine and cook stirring until the liquid is slightly reduced.
  • Add tomato sauce, stir then return steak to pan.
  • Reduce heat to medium and cook 6-8 minutes turning once (or to your desired doneness).
  • Put steak on a serving dish and pour sauce over top.

Nutrition Facts : Calories 237.3, Fat 14.2, SaturatedFat 2, Sodium 21.2, Carbohydrate 16.6, Fiber 4.3, Sugar 9.7, Protein 3.4

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