Follow these steps for perfect results
low-sodium canned chicken broth
dry vermouth
canned tomatoes
chopped
fresh rosemary
minced
butter
Combine chicken broth, vermouth, chopped tomatoes, and minced rosemary in a measuring cup.
Pour the mixture from the measuring cup into a heated skillet.
Bring the mixture to a boil and allow it to reduce by approximately half its original volume.
Tilt the skillet to concentrate the liquid on one side.
Whisk in butter until the sauce becomes smooth and emulsified.
Spoon the sauce over cooked steaks.
Serve the steaks immediately.
Expert advice for the best results
Use high-quality canned tomatoes for best flavor.
Be careful not to burn the butter while whisking.
Add a pinch of red pepper flakes for a spicy kick.
Everything you need to know before you start
5 minutes
Sauce can be made a few hours ahead and reheated.
Drizzle sauce generously over steak. Garnish with a sprig of fresh rosemary.
Serve over grilled steak, chicken, or pork.
Serve with crusty bread for dipping.
Pairs well with tomato-based sauces.
Discover the story behind this recipe
Commonly used as a base for other sauces.
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