1/4 cup low-sodium canned chicken broth
1/4 cup dry vermouth or dry white wine
4 canned tomatoes, chopped
1/2 teaspoon minced fresh rosemary
1 tablespoon butter
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.