Ingredients

• 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 cups white wine
• 0.25 teaspoons dried oregano
• 1 cup tomato concassé , see Recipe Tip for the 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

1. 1 Season steak medallions with salt and black pepper on both sides.
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 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 per serving