Steak Pizza Iola Recipes

Filet Mignon Steak Pizzaiola Low Carb Maven

WebAug 15, 2021 · Put the hot pan back on the stove over medium heat and add 1 tablespoon of olive oil, the onions, and the peppers. Saute the …

Rating: 5/5(2)
1. Let the steaks come to room temperature for 30 minutes. If they try to spread out flat, use a piece of baking twine to gird them. (Tie it around the middle of the meat (like a belt) and made a knot.) Meanwhile slice the vegetables and make the Garlic Parmesan Butter. Preheat oven to 375 F and place rack to middle position.
2. Mix the softened butter with the grated Parmesan cheese and grated garlic until completely combined. Spoon onto a piece of cling film and shape/roll into a log, using the cling film to help. Refrigerate until needed.
3. Place an oven-safe frying pan over medium high heat. Rub the entire surface of each filet mignon with some of the olive oil. Salt and pepper all sides. Remember - protein loves salt.
4. Put the hot pan back on the stove over medium heat and add 1 Tbsp of olive oil, the onions, and the peppers. Saute the vegetables (stirring to prevent burning) for 2-3 minutes. Then, add the wine and mushrooms. Saute for 2-3 minutes more, stirring the fresh thyme into the vegetables at the very end. Remove to serving dish.

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Steak Pizzaiola Sip and Feast

WebSep 19, 2023 · Heat a large heavy pan to a touch higher than medium heat and add 2 tablespoons of olive oil. Sear the steaks on both sides until …

1. Remove steak from refrigerator at least 1/2 hour before cooking. Preheat oven to 400f. Crush by hand or pulse blend the plum tomatoes. Chop garlic cloves in half. Slice peppers and onions into strips. Clean dirt off mushrooms and slice.
2. Season steak with 1.5-2 tsp of kosher salt and 1/2 tsp black pepper on all sides. Heat large heavy steel or cast iron pan to medium-high heat. When pan is hot (about 2 minutes) add 1 Tbsp of olive oil. Sear steak for 2-3 minutes per side then remove and set aside.
3. Lower pan heat to medium and add 3 more Tbsp of olive oil. Add garlic and saute for 1-2 minutes until golden. Remove garlic from pan then add peppers, onions and mushrooms. Saute for 7-10 minutes until soft. Add the oregano and crushed red pepper and stir.
4. Add the beef stock and wine and turn heat to high for 2 minutes to cook off the alcohol. After 2 minutes reduce heat to medium low and add the tomatoes to the pan and stir together. Add the garlic if desired or discard. Let the sauce cook for 5 minutes then taste test and adjust salt or pepper if necessary.

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