Dad's Rosemary Steak Sauce

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 I was not given any measurements, so you'll just have to guess. 


1. Heat up the pan enough so the wine will sizzle when you pour it in (but not too hot).
2. Put about 6 whole peppercorns in a pan and heat that for about 30 seconds. 
3. Pour the red wine in (about 1/2 cup) and put some rosemary in (dad had fresh rosemary that was slightly dried out).
4. Let the wine reduce. Basically you leave it on the heat and move the pan around in a circular motion about every 15 seconds or so to keep it from burning as it condenses down. 
5. Once the wine has receded a lot (but make sure it hasn't burned), put the cream in. 
6. Sprinkle some salt in. 
7. Continue cooking to warm the cream up. 


Comments

  1. thejohnmfamilyApril 13, 2022 at 5:45 PM

    Dad says 1/2-3/4 cup wine, 3X the amount of cream
    1 cup red wine for big group, 3:1 ratio cream to wine.

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  2. thejohnmfamilyApril 13, 2022 at 5:48 PM

    Let steaks rest for 5 minutes before cutting, and tip the meat juice into the sauce. Run sauce through sieve. Two finger grabs of dry-ish rosemary is what he uses. Dad says use fresh, not dried.

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  3. thejohnmfamilyApril 18, 2022 at 6:59 PM

    Ok, so we actually used about 2- 3 times the amount of wine to cream, and dry rosemary is fine but you use WAY more than the recipe says, same for the peppercorns. You boil the wine down until it is syrupy, and then add cream until it is still kind of dark purple. Add about 1/2 tsp. salt. I still think this would be better with fresh rosemary.

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