Tomato-Rosemary Pan Sauce3 Reviews
“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.” - by USA WEEKEND columnist Pam Anderson
Original recipe yields 4 serving
- 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.
Amount Per Serving (4 total)
- 70 cal
- 3.1 g
- 6.6 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"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..." See more. 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!"
"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!..." See more"
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