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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Steak Pizziaoli Recipe

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This recipe for Steak Pizziaoli is from The Dietz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
˝ cup Seasoned flour
2 oz Olive Oil
3 2 oz Beef Tenderloin medallions
1 tsp Shallots, chopped
1 tsp Capers
2 tsp Green olives, sliced
2 oz Red wine
2 oz Marinara Sauce
4 oz Fettuccine cooked
Parmesan Cheese
Sliced Green Onions
Directions:
Directions:
Dredge medallions in flour. Put oil in skillet over med-high heat. Sear both sides of medallions in oil, about 2 minutes each side. Add shallots, capers and green olives and sauté for 1-2 minutes. Deglaze pan with wine. Add Marinara Sauce and cook to desired meat temperature. To serve, nest pasta in bowl, arrange medallions around pasta, pour sauce over all. Garnish with green onions and cheese.

 

 

 

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