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Steak Diane
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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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