Swedish Beef Tenderloin Pizza with Fresh Vegetables and Béarnaise Sauce

By Culiora

A classic Swedish pizzeria favourite topped with tender beef tenderloin, sautéed mushrooms, and melted cheese on a crisp thin crust. Finished fresh out of the oven with crisp red onion, sweet cherry tomatoes, rocket, and generous drizzles of creamy Béarnaise sauce.

• Servings: 4
• Prep time: 40 min
• Cook time: 20 min
• Total time: 60 min

Ingredients

• 500 g pizza flour (tipo 00 or strong bread flour)
• 320 ml lukewarm water (approx. 37°C)
• 10 g fresh yeast (or 1 tsp active dry yeast)
• 1 tsp salt
• 1 tbsp olive oil
• 200 ml crushed canned tomatoes (passata or blended San Marzano)
• 1 tsp dried oregano
• 1/2 tsp salt
• 300 g shredded mozzarella cheese (or shredded Gouda/prästost blend)
• 350 g beef tenderloin (oxfilé), cut into 5 mm thin strips or medallions
• 100 g button mushrooms, thinly sliced
• 1 tbsp butter
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 150 g cherry tomatoes, halved
• 1/2 pcs red onion, thinly sliced into half-moons
• 50 g fresh wild rocket (arugula)
• 150 ml Béarnaise sauce (fresh or high-quality chilled)

Instructions

1. Prepare the dough: In a large bowl, dissolve the yeast in lukewarm water. Add olive oil, salt, and most of the 500 g flour. Knead by hand or in a stand mixer for 8–10 minutes until smooth and elastic, adding the remaining flour as needed. Divide into 4 equal balls, place on a floured tray, cover with a damp cloth, and let rise at room temperature for 1 to 2 hours until doubled in size.
2. Preheat your oven to its maximum standard temperature (250°C, or higher if using a dedicated pizza setting). Place a pizza stone or an inverted heavy baking sheet on the upper rack to preheat for at least 30 minutes.
3. Prepare the tomato sauce: Stir together the crushed tomatoes, dried oregano, and 1/2 tsp salt in a small bowl; set aside.
4. Sear the beef: Heat a skillet over high heat with the butter. Flash-sear the sliced beef tenderloin for 45–60 seconds, seasoning with 1/2 tsp salt and black pepper. Remove immediately to a plate so it stays rare inside (it will finish cooking in the oven). In the same pan, fry the sliced mushrooms for 2 minutes until slightly softened.
5. Assemble: On a lightly floured surface, stretch or roll each dough ball out into a thin round (approx. 26–28 cm in diameter). Spread 3–4 tablespoons of tomato sauce over each base, leaving a 1 cm border around the edges. Sprinkle evenly with the shredded cheese, then distribute the seared mushrooms and beef slices on top.
6. Bake each pizza on the preheated stone or baking sheet for 5–7 minutes, until the crust is puffed and golden-brown and the cheese is bubbling and nicely browned in spots.
7. Finish and serve: Transfer each hot baked pizza to a cutting board. Immediately scatter the halved cherry tomatoes, thinly sliced red onion, and fresh rocket over the top. Generously drizzle with the Béarnaise sauce and serve hot.