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- Steak sauteed in a whiskey sauce
- Michael Raub, E.C., Irem Temple Country Club, Dallas, PA
- 1/2 cup (125 ml) chopped shallots
- 2 tbsp (30 ml) butter, clarified
- 1 tsp (5 ml) sugar
- 3/4 cup (175 ml) rich brown beef stock (or chicken stock for poultry)
- 1/4 cup (60 ml) Worcestershire Sauce
- 1/2 cup (125 ml) whiskey (substitute brandy or sherry for poultry)
- 1 Choice cut steak (Rib-eye, Porterhouse, or tenderloin works best)
- Carmelize shallots in butter with sugar over low heat. Set aside.
- Grill steak on charcoal grill until almost to temperature.
- Pour stock, Worcestershire, and whiskey into onions.
- Bring liquid to a boil.
- Keep at low boil until sauce thickens slightly.
- Finish steak in sauce until desired doneness is achieved.
- Place meat on warmed plate.
- Bring sauce to a boil and boil rapidly, stirring constantly until sauce thickens almost to a syrup.
- Pour sauce over steak and serve.
- Use this preparation for various meats, including
beef, pork, or poultry.
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