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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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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Tips

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

70 calories; 3.1 g total fat; 8 mg cholesterol; 188 mg sodium. 6.6 g carbohydrates; 1.1 g protein; Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/04/2010
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! Read More
(14)
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/04/2010
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! Read More
(14)
Rating: 4 stars
05/04/2010
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! Read More
(14)
Rating: 5 stars
08/13/2013
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. Read More
(4)
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Rating: 5 stars
12/01/2010
We loved this recipe. I used frozen chicken breast strips and cooked them on the stove in the sauce and it was wonderful! So easy and hassle free I will definitely be making this again Read More
(4)
Rating: 5 stars
10/19/2008
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! Read More
(3)
Rating: 5 stars
10/15/2013
I am so glad I tried this. It is soooo good! I used white wine and crushed tomatoes (about 1/2 jar) because that's what I had and it was great. I put it over chicken that I had pan fried with a little extra rosemary. Worked well with green beans/almonds and brown rice/quinoa and a little of the extra wine:). It has great flavor and is really easy. Try it! Read More
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Rating: 4 stars
11/10/2016
This was a lot better than I thought it was going to be! I sautéed a dab of minced garlic in olive oil then used Chardonnay and chicken broth with a can of roasted diced tomatoes as directed with the rosemary. Because my husband likes spice I threw in some red pepper flakes too. After simmering for a bit I thought it was a bit too spicy (I didn't measure the red pepper opsy) so I added a little more broth and wine. I generous tablespoon of butter whisked in at the end really made the sauce. I put fresh sautéed spinach over egg noodles with oven roasted chicken breast then topped with the sauce. It doesn't make a lot so will double next time I make it. Read More