Ingredients

How to make it

  • Pizzaiola Sauce
  • For the sauce, simmer the wine in a small saucepan over medium-high heat until reduced by half, 4-5 minutes. Remove from the heat and add the herbs and pepperoncini. Set aside to steep for 30 minutes before preparing the rest of the sauce.
  • Heat the oil in a saucepan over medium-high heat. Add the onion and garlic and sauté, stirring often, until light golden, about 5 minutes. Add the crushed tomatoes and simmer for 5 minutes more.
  • Remove the bay leaf from the wine mixture and discard it. Add the wine mixture to the pan with the tomatoes and continue to simmer for 5 minutes. Remove from the heat and set aside.
  • Beef Tenderloin
  • Blot the beef dry and season with salt and pepper.
  • Heat the oil in a heavy sauté pan over high heat. Add the beef and sauté to the desired doneness, 3-4 minutes per side for medium-rare. Transfer the steaks to a warmed platter and cover to keep warm while completing the sauce.
  • Return the sauté pan to medium-high heat and add enough oil to coat the bottom of the pan. Add the mushrooms and sauté until browned and any juices they have released cook away, about 4 minutes. Add the pizzaiola sauce and any juices released by the steaks. Reduce the heat to medium and simmer until the sauce develops a good flavor and consistency, about 5 minutes.
  • Taste and season with salt and pepper. Serve the steaks at once with the sauce.

Reviews & Comments 2

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    " It was excellent "
    leebear ate it and said...
    I AM A BIG STEAK LOVER-BUT OF COURSE TENDERLOIN RULES!!!THANKS FOR SHARING THIS GREAT RECIPE!!!
    I'LL TAKE MINE MEDIUM RARE!!!
    HAVE A WONDERFUL HOLIDAY WEEKEND!!!
    CAROL LEE
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    wow this is a beauty and sounds so delicous thanks high5 and above post. love it,
    Was this review helpful? Yes Flag

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