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Tomato-Rosemary Pan Sauce

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."

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

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Original Recipe Yield 4 serving
 

Ingredients

  • 1/4 cup low-sodium canned chicken broth
  • 1/4 cup dry vermouth or dry white wine
  • 4 canned tomatoes, chopped
  • 1/2 teaspoon minced fresh rosemary
  • 1 tablespoon butter

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.

Footnotes

Nutritional Information open nutritional information

Amount Per Serving  Calories: 72 | Total Fat: 3.1g | Cholesterol: 8mg

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 19, 2008 by JD123 
Thanks for an easy and tasty recipe! I tried this with red wine, and I worried the wine would... MORE

 
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