Carne alla Pizzaiola | Tender Beef Escalopes in Tomato Sauce

Pat the beef escalopes dry, lightly flatten if needed, and season with a little salt and freshly ground pepper. Peel the fresh garlic and slice finely. Roughly chop the black olives and briefly drain the capers.

Heat the extra virgin olive oil in a large frying pan over medium-high heat. Sear the beef escalopes on high heat for about 1 minute per side, then immediately remove from the pan and let rest on a warm plate (if necessary, keep warm in a slightly preheated oven at approx. 60 °C).

Gently sauté the garlic in the remaining cooking oil for about 30 seconds. Add the diced canned tomatoes, dried oregano, capers, and black olives. Simmer the sauce over medium heat for about 8 to 10 minutes until slightly thickened. Season to taste with a pinch of salt and pepper.