The day I made this up, I intended it for a gorgeous open-faced filet mignon sandwich. It was absolutely delicious! After dinner, I decided it would be fantastic with ANY steak, burger, roast beef, or even for a pot roast.
Prep.Time about 45 minutes

10 ounces low sodium beef broth
1/4 cup dry red wine
2 tablespoons commercial steak sauce (I used Tabascos brand but others are fine)
2 cloves garlic -- sliced
1 sprig fresh rosemary
1 teaspoon coarse sea salt
1/2 teaspoon whole black peppercorns

In a small saucepan, combine all ingredients, mix well and bring to a boil. Reduce heat to medium-low and continue to allow the mixture to bubble until reduced to about 1/3 cup. Remove from the heat and strain the liquid into a serving cup or gravy boat. Serve over and on the side of any cooked beef entree.

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Copyright 2006 Carol Stevens, Shaboom's Kitchen, All Rights Reserved