Steak Pizzaiola

Ingredients

• 1 teaspoon balsamic vinegar 
• 1 pound beef tenderloin steaks cut into 4 medallions
• 2 teaspoons butter 
• 1 cup mushrooms fresh sliced
• 4 cloves garlic crushed
• 1 pinch salt and ground pepper black to taste
• 1 tablespoon olive oil 
• 0.3 teaspoon oregano dried
• 2 tablespoons oregano fresh chopped
• 1 cup pasilla peppers sweet hot sliced
• 1 pinch pepper flakes red
• 1 pinch salt 
• 4 servings salt and pepper to taste
• 1 cup tomato concasse for recipe link (see footnote )
• 0.5 cup white wine 

Equipment

• frying pan

Directions

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