Balsamic Tenderloins with Peperonata

 

A Flavor-Packed Italian Tapas Adventure!

Welcome! Today we’re sharing one of our favorite summertime tapas, “Bistecche al Balsamico con Peperonata” – a fancy name for Balsamic Tenderloins with Peperonata that’s sure to make your taste buds go yum.

This dish came about when we were preparing a whole beef tenderloin for filet mignons. If you’ve ever worked with a whole tenderloin, you’ll know it tapers from top to bottom in size. Using the thinner, or tail portions, of the tenderloin provides the perfect sized medallions for this dish.

Since it’s summer right now, and most of our meals are small, quick, and easy, we were looking for the perfect combination of grilled beef and summer vegetables, and voilà, beef tenderloin, balsamic glaze. and peperonata came to mind.
 

Peperonata is an Italian classic, hailing from southern Italy. It’s a delicious combination of red bell peppers (sometimes orange and yellow peppers also), onions, and tomatoes, cooked down until sweet and savory. It’s Italy’s answer to ratatouille, but with a lot more zest! Coupled with juicy, grilled beef tenderloin and topped with a delicious balsamic glaze, it's the perfect fusion of rustic Italian simplicity and tapas-style fun.

Are you hungry yet? Tie on your apron and let's get cooking!

Recipe: Balsamic Glazed Medallions of Beef over Peperonata Dolce

(Serves 2-3)

Ingredients:
 

For the Beef:

• 6 beef tenderloin medallions (about 2 inches in diameter and 1½ inches thick)
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra-version olive oil
• 1/2 cup balsamic vinegar
• 2 tablespoons honey
• 2 cloves garlic, minced

For the Peperonata:

• 2 red bell peppers, thinly sliced
• 1 large sweet onion, julienned
• 2 cloves garlic, thinly sliced
• 1/4 cup extra-virgin olive oil
• 1/4 cup dry white wine (or 2 tablespoons of good white wine vinegar)
• 1 tablespoon tomato paste
• 2 tablespoons cold unsalted butter, cut into chunks
• 2 teaspoons fresh thyme leaves
• Kosher salt and freshly ground black pepper
• Fresh micro greens, for garnish

Instructions:

For the Beef:

1. Season the beef medallions with kosher salt on both sides.

2. Heat the olive oil in a skillet over medium-high heat. Add the beef medallions and sear for about 2 minutes on each side for medium-rare, or to your desired doneness. Remove the beef from the skillet and set aside.

3. In the same skillet, add the sliced garlic and sauté over medium heat until fragrant.

4. Add the balsamic vinegar and honey. Bring to a simmer and cook (whisk constantly to prevent burning) until the glaze is thickened, about 5-7 minutes.

5. Return the beef medallions to the skillet, turning them to coat with the glaze. Cook for an additional 2 minutes (turning once), allowing the flavors to meld. Remove the beef from the skillet and set aside to rest.

For the Peperonata:

1. Heat the olive oil in a large skillet over medium heat.

2. Add the sliced bell peppers and sweet onion. Cook, stirring occasionally, until the vegetables are softened, about 10-15 minutes.

3. Add the sliced garlic and cook for another 2 minutes.

4. Stir in the white wine, tomato paste, and thyme leaves. Cook for an additional 5 minutes, allowing the flavors to combine.

5. Before serving, stir in the cold butter off heat to add richness and body to the sauce.

6. Season with kosher salt and freshly ground black pepper to taste.

To Serve:

1. Spoon a generous amount of peperonata onto a serving platter.

2. Place the beef medallions on top of the peperonata.

3. Drizzle any remaining balsamic glaze from the skillet over the beef medallions and top with a pinch of finishing salt. Garnish with micro-greens if desired.

4. Serve immediately and enjoy!

“Bistecche al Balsamico con Peperonata” – a delicious combination of rich, juicy beef and vibrant, savory veggies, all wrapped up in a tangy balsamic glaze. It’s a tapas treat that’s sure to impress at any gathering. Be sure to check out the rest of our tapas recipes for more bite-sized adventures. Remember to tag your recreations with @The_SmallTownChef. Until next time, Buon appetito!

As always, reach out to The Small Town Chef with any questions or comments. We look forward to hearing from you.

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