Buca Di Beppo Beef Pizzaiola
Transport your taste buds to an authentic Italian kitchen with this hearty and flavorful Buca Di Beppo Beef Pizzaiola recipe. Tender beef medallions are seared to perfection and simmered in a robust tomato-based sauce infused with garlic, onions, fresh basil, and hints of oregano. A touch of dry white wine and briny capers adds depth, while strips of sweet red bell pepper create a balance of flavors. This classic Italian dish is easy to prepare yet feels gourmet, making it perfect for family dinners or special occasions. Serve it hot with crusty bread, al dente pasta, or roasted vegetables to complete the meal. With just 20 minutes of prep and 40 minutes of cooking, this recipe is an irresistible fusion of convenience and bold, comforting flavors.
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Recipe Information
Ingredients
- 4 pieces (about 6 oz each) Beef medallions
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 tablespoons Olive oil
- 4 cloves (minced) Garlic cloves
- 1 medium (diced) Yellow onion
- 0.5 teaspoon Crushed red pepper flakes
- 28 ounces Canned whole peeled tomatoes
- 10 leaves (chopped) Fresh basil leaves
- 1 teaspoon Dried oregano
- 2 tablespoons (rinsed and drained) Capers
- 1 medium (sliced into thin strips) Red bell pepper
- 1 cup Dry white wine
- 2 tablespoons (chopped, for garnish) Flat-leaf parsley
Instructions
Season the beef medallions generously with salt and black pepper on both sides. Set them aside at room temperature while preparing the sauce.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the beef medallions for 2–3 minutes on each side, until browned. Transfer the beef to a plate and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the minced garlic, diced onion, and crushed red pepper flakes. Sauté for 3–4 minutes, until fragrant and the onion is softened.
Pour the canned whole peeled tomatoes into the skillet, crushing them with your hands as you add them. Scrape up any browned bits from the skillet with a wooden spoon to incorporate into the sauce.
Stir in the chopped basil, dried oregano, and capers. Add the sliced red bell pepper and season the sauce with an additional pinch of salt and pepper, to taste.
Pour the white wine into the sauce, stirring to combine. Simmer the sauce for 10–15 minutes, allowing the flavors to meld and the liquid to reduce slightly.
Return the seared beef medallions to the skillet, nestling them into the sauce. Spoon some of the sauce over each piece of beef.
Cover the skillet and reduce the heat to low. Let the beef simmer in the sauce for 15–20 minutes, or until cooked to your desired doneness (medium-rare to medium is recommended).
Remove the skillet from the heat. Taste the sauce and adjust seasoning if necessary.
Garnish the dish with freshly chopped parsley before serving. Serve hot with crusty bread, pasta, or roasted vegetables on the side.
Nutrition Facts
Calories |
2584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.6 g | 188% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 4192 mg | 182% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 44.4 g | ||
| Protein | 188.0 g | 376% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 388 mg | 30% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 4307 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
