Ingredients
4
4 servings
- •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
- •0.5 cup white wine
- •0.25 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
Instructions
- 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 concassé 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.
Nutritional Facts
Per 4 servings
- Calories: 319
- Carbohydrate: 12g
- Fat: 19g
- Fiber: 2g
- Protein: 19g
- Sugar: 6g
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