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Φιλέτο Μοσχάρι Με Μοτσαρέλα, Βασιλικό & Τοματίνια

One-Pan Steak Caprese with Fresh Basil and Blistered Heirloom Tomatoes

Degree of difficulty


Preparation time

10 minutes

Cooking Time

25 minutes




  • 2 beef fillets, 6 to 8 ounces each
  • 2 tablespoons olive oil, divided
  • 2 teaspoons salt, divided
  • 1 teaspoon pepper, divided
  • ½ teaspoon garlic powder
  • 2 cups heirloom cherry tomatoes
  • 4 cloves garlic, minced
  • 8 ounces fresh mozzarella, sliced
  • ¼ cup fresh basil
  • cracked pepper, for garnish
  • balsamic glaze, for garnish


  1. Remove steaks from the fridge and pat with paper towels to remove excess moisture.
  2. Toss the tomatoes with olive oil, garlic, salt, and pepper.
  3. Preheat a 10.25-inch skillet over medium-high heat, about 5 minutes.
  4. Season steaks on all sides with salt, pepper, and garlic powder. Set your oven rack to the highest level and set the broiler to high.
  5. Add 1 tablespoon olive oil to the skillet and sear the steaks for 4 minutes per side. Depending on the thickness of your filet, you may need to sear the sides as well.
  6. Remove steaks and set aside to rest.
  7. Add tomatoes and cook undisturbed for 2-3 minutes.Stir the tomatoes and cook for 2 additional minutes. Remove from heat.
  8. Slice filets into ½ inch strips.
  9. Layer the strips with mozzarella slices on top of the tomatoes and set the skillet in the oven.
  10. Broil for 1-2 minutes or more, depending on desired doneness.
  11. Remove the pan from the oven and sprinkle with salt and cracked pepper.
  12. Top with basil and drizzle with balsamic glaze.
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