Beef Tenderloin With Pizzaiola Sauce Recipe
Juicy beef tenderloin served with a vibrant tomato-garlic-oregano pizzaiola sauce—simple ingredients, unforgettable flavor.
⭐ Why This Recipe Shines
Classic Italian comfort meets premium beef
Rich tomato sauce cuts through tender steak perfectly
One-pan friendly and dinner-party worthy
Ready in under 45 minutes
🛒 Ingredients
For the Beef
2–3 lb (900 g–1.3 kg) beef tenderloin, trimmed
2 tbsp olive oil
1½ tsp kosher salt
1 tsp freshly ground black pepper
1 tsp garlic powder
1 tsp fresh rosemary or thyme, chopped
For the Pizzaiola Sauce
2 tbsp olive oil
4 garlic cloves, thinly sliced
1 small onion or shallot, finely diced
1½ cups crushed tomatoes (or passata)
¼ cup dry red wine (optional)
1 tsp dried oregano
½ tsp red pepper flakes (optional)
2 tbsp capers, drained (optional but traditional)
Salt and black pepper, to taste
Fresh basil or parsley, for garnish
🔥 Instructions
1️⃣ Season & Sear the Beef
Preheat oven to 425°F (220°C).
Pat beef dry and rub with olive oil, salt, pepper, garlic powder, and herbs.
Heat a large oven-safe skillet over high heat.
Sear tenderloin on all sides until well browned (2–3 minutes per side).
2️⃣ Roast
Transfer skillet to oven.
Roast until internal temperature reaches:
125°F (52°C) – Rare
135°F (57°C) – Medium-Rare (recommended)
Remove beef and rest 10 minutes, loosely tented with foil.
🍅 Pizzaiola Sauce
In the same skillet over medium heat, add olive oil.
Sauté onion until soft, then add garlic and cook just until fragrant.
Deglaze with red wine (if using), scraping up browned bits.
Stir in crushed tomatoes, oregano, red pepper flakes, and capers.
Simmer 10–12 minutes until thick and glossy.
Season with salt and pepper.
🍽️ Serve
Slice beef tenderloin into thick medallions.
Spoon warm pizzaiola sauce generously over the top.
Finish with fresh basil or parsley and a drizzle of olive oil.
🧄 Perfect Pairings
Creamy polenta or garlic mashed potatoes
Roasted zucchini, eggplant, or green beans
Crusty Italian bread to mop up sauce
Wine pairing: Chianti, Sangiovese, or Barbera
💡 Pro Tips
For authentic flavor, don’t overcook the garlic—keep it golden, not brown
Add olives or mushrooms for a regional twist
Sauce can be made 1–2 days ahead and reheated gently
Leftover pizzaiola sauce is fantastic over pasta or chicken
🏆 Final Result
Tender beef in a bold, rustic tomato sauce—Italian comfort elevated to steakhouse luxury.
* one cup dry white wine
* four teaspoons fresh flat-leaf parsley, minced
* two teaspoons fresh basil, chopped
* two teaspoons fresh oregano, chopped
* one bay leaf
* one pepperoncini pepper, chopped
* two tablespoons olive oil or vegetable oil
* one yellow onion, diced
* two garlic cloves, minced
* one and one-half cups canned crushed tomatoes
* four lean beef tenderloin steaks (5 - 6 ounces each)
* salt and freshly ground pepper
* two tablespoons olive oil or vegetable oil, plus more as needed
* one and one-half cups white, oyster and/or porcino mushrooms, sliced
BEEF TENDERLOIN RECIPE INGREDIENTS
1. Pizzaiola Sauce
2. For the sauce, simmer the wine in a small saucepan over medium-high heat until reduced by half, 4-5 minutes. Remove from the heat and add the herbs and pepperoncini. Set aside to steep for 30 minutes before preparing the rest of the sauce.
3. Heat the oil in a saucepan over medium-high heat. Add the onion and garlic and sauté, stirring often, until light golden, about 5 minutes. Add the crushed tomatoes and simmer for 5 minutes more.
4. Remove the bay leaf from the wine mixture and discard it. Add the wine mixture to the pan with the tomatoes and continue to simmer for 5 minutes. Remove from the heat and set aside.
5. Beef Tenderloin
6. Blot the beef dry and season with salt and pepper.
7. Heat the oil in a heavy sauté pan over high heat. Add the beef and sauté to the desired doneness, 3-4 minutes per side for medium-rare. Transfer the steaks to a warmed platter and cover to keep warm while completing the sauce.
8. Return the sauté pan to medium-high heat and add enough oil to coat the bottom of the pan. Add the mushrooms and sauté until browned and any juices they have released cook away, about 4 minutes. Add the pizzaiola sauce and any juices released by the steaks. Reduce the heat to medium and simmer until the sauce develops a good flavor and consistency, about 5 minutes.
9. Taste and season with salt and pepper. Serve the steaks at once with the sauce.
