Tomato-Caper Pan Sauce
By kscribner
If ripe fresh tomatoes are not available, substitute 2 to 3 canned whole tomatoes.
- 1
Ingredients
- 1 medium shallot , minced (about 3 tablespoons)
- 1 teaspoon all-purpose flour
- 2 tablespoons dry white wine
- 1 cup low-sodium chicken broth
- 2 tablespoons capers , drained
- 1 medium tomato (ripe), seeded and cut into 1/4-inch dice (about 1/4 cup)
- 1/4 cup minced fresh parsley leaves
Preparation
Step 1
After transferring steaks to large plate, pour off all but 1 tablespoon fat from now-empty skillet. Return skillet to low heat and add shallot; cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Sprinkle flour over shallot; cook, stirring constantly, until combined, about 1 minute. Add wine and increase heat to medium-high; simmer rapidly, scraping up browned bits on pan bottom, until liquid is reduced to glaze, about 30 seconds; add broth and simmer until reduced to 2/3 cup, about 4 minutes. Reduce heat to medium; add capers, tomatoes, and any meat juices, and cook until flavors are blended, about 1 minute. Stir in parsley and season to taste with salt and pepper; spoon sauce over sliced steak.