🍽️Steak

Veal Filet Steak Pizzaiola with Olives and Mushrooms

Name: Veal Filet Steak Pizzaiola with Olives and Mushrooms
Prep time: 140 min
Cook time: 45 min
Total time: 185 min
Yield: 4 servings
Cuisine: Steak
Ingredients: 250 g veal fillet, cleaned; 40 g green or black olives; 30 g onion, finely chopped; 30 g garlic, finely chopped; 70 g olive oil; 70 g mushrooms, sliced; 100 g tomatoes, minced; 1 tablespoon tomato paste; 1/3 teaspoon dried thyme; Salt and black pepper, to taste; Extra olive oil as needed

"Indulge in a sophisticated Neapolitan classic featuring melt-in-your-mouth veal fillet smothered in a rich, umami-packed tomato and mushroom reduction."

Prep:140 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

250 g veal fillet, cleaned
40 g green or black olives
30 g onion, finely chopped
30 g garlic, finely chopped
70 g olive oil
70 g mushrooms, sliced
100 g tomatoes, minced
1 tablespoon tomato paste
1/3 teaspoon dried thyme
Salt and black pepper, to taste
Extra olive oil as needed

🌱 High Protein🌱 Gluten-Free🌱 Mediterranean Diet🌱 Low Carb⚡ Medium

❤️Health78%

😋Taste92%

🥳Joy85%

👨‍🍳Difficulty45/100

📜 The Story

Carne alla Pizzaiola is a classic Neapolitan dish traditionally created to tenderize tougher cuts of meat by simmering them in a vibrant tomato and garlic sauce. This elevated interpretation utilizes premium veal fillet and incorporates earthy mushrooms and briny olives to transform a humble rustic staple into a sophisticated culinary experience.

🧬 Flavor DNA

🍋Sour

4/10

🧂Salty

6/10

🌶️Spicy

2/10

🍯Sweet

3/10

🍄umami

9/10

☕Bitter

2/10

✨ Sensory Profile

"The dish presents a stunning contrast between the butter-soft texture of the seared veal and the chunky, rustic consistency of the sauce. Aromas of toasted garlic and herbaceous thyme rise from the steam, while each bite delivers a concentrated burst of savory tomato and the salt-forward tang of olives."

Chef's Mastery

💡

The Secret

For the perfect sear, pat the veal steaks completely dry with paper towels before hitting the hot pan; moisture is the enemy of a golden-brown crust.

⚠️

Avoid This

Overcooking the garlic during the initial sauté; if the garlic turns dark brown, it becomes bitter and will permeate the entire sauce with an unpleasant acridity.

❄️

Storage

Store the sauce and steaks separately in airtight containers for up to 2 days; reheat the sauce on the stovetop and let the veal come to room temperature before a very brief flash-heat to maintain tenderness.

Instructions

Slice the veal fillet into three even steaks. Lightly coat them with olive oil, season with salt and black pepper, and refrigerate for about 2 hours to allow the meat to relax and tenderize.

Heat a wide pan over medium heat with a small splash of olive oil. Add the chopped onion and sauté for about 3 minutes, until soft and translucent.

Stir in the garlic and cook briefly, about 30 seconds, until fragrant but not browned.

Add the sliced mushrooms and olives. Sauté for another 3 minutes, allowing excess moisture to evaporate and flavors to concentrate.

Mix in the tomato paste and minced tomatoes. Lower the heat and let the sauce simmer gently for about 10 minutes, until slightly thickened and well combined.

Season the sauce with dried thyme, salt, and black pepper. Taste and adjust seasoning as needed, then keep warm over low heat.

Preheat a separate pan over medium-high heat with a little olive oil. Sear the veal steaks for about 4 minutes per side, or until cooked to your preferred doneness.

Place the veal steaks on serving plates and spoon the warm pizzaiola sauce generously over the top. Serve immediately while hot.