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Playing Tournedo Burgers with Pizzaiola Butter


  • 4 6- to 8-ounce beef tournedo filets about 1 inch thick, at room temperature
  • Coarse salt and pepper
  • EVOO Extra Virgin Olive Oil or vegetable oil, for drizzling
  • 6 tablespoons butter, softened
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon dried oregano
  • 1/2 cup dry vermouth
  • 4 slices fresh mozzarella
  • 4 brioche buns, lightly toasted


Serves: 4


Preheat a large, heavy skillet, preferably cast-iron, over medium-high heat. Season the meat with salt and pepper.

Drizzle a little oil into the hot pan. Add the beef and cook, turning once, until nicely browned, about 6 minutes.

While the burgers cook, in a small bowl, mash together the butter, shallot, garlic, tomato paste, parsley, Worcestershire and oregano with a fork.

Remove burgers from the skillet and tent loosely with folk to keep warm. To the skillet, stir in the vermouth over medium-high heat and scrape up any browned bits. Add the butter mixture and let simmer for 2-3 minutes.

Layer the mozzarella on the bottoms of the burger buns. Top with a burger and one-quarter of the butter-tomato mixture so it melts down over the meat and is soaked into the bun bottoms. Cover with the bun tops and serve.