Tomato-Rosemary Pan Sauce

Tomato-Rosemary Pan Sauce

5 Reviews 1 Pic
USA WEEKEND columnist Pam Anderson
Recipe by  USA WEEKEND columnist Pam Anderson

“This sauce can be made in minutes as the cooked steaks rest. To make the sauce ahead, leave out the butter. Reheat just before serving, adding water if the sauce has reduced too much, then whisk in the butter. This amount is enough for four steaks.”

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Ingredients

Adjust Servings

Original recipe yields 4 serving

Directions

  1. Combine broth, vermouth, tomatoes and rosemary in a measuring cup. Pour contents of the measuring cup into a heated skillet; boil until liquid is reduced by about half. Tilt skillet so that the liquid is at one side of the pan, then whisk in butter until sauce is smooth. Spoon sauce over cooked steaks and serve immediately.

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Reviews (5)

Rate This Recipe
SunnyByrd
9

SunnyByrd

Nice! I actually bought vermouth for this after I read how it could be used in other recipes calling for white wine. This sauce is good. I l added a little more rosemary because we both really love it. I also think doubling the sauce is a good idea if you are making 4 steaks. I used the recipe as written and it really only made enough for 2 mid-size ribeyes - but I like the sauce thickish and a thinner sauce would obviously go further. I seasoned my steaks with salt and back pepper only, and made the sauce in the searing pan. Thanks for the recipe!

JD123
3

JD123

Thanks for an easy and tasty recipe! I tried this with red wine, and I worried the wine would overpower the taste, but it actually seemed to enhance the other flavors! very tasy. Thanks for sharing!

edm29
1

edm29

I have made this sauce a number of times. I frequently use it on pork chops and serve over rice or buttered noodles. I also have put it over chicken and served with rice. Steak is actually my least favorite meat to serve it with, but that's just my personal taste. I have also made it with diced tomatoes with chiles in times when I wanted a spicier dinner, and that is also very good.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 70 cal
  • 3%
  • Fat
  • 3.1 g
  • 5%
  • Carbs
  • 6.6 g
  • 2%
  • Protein
  • 1.1 g
  • 2%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 188 mg
  • 8%

Based on a 2,000 calorie diet

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