Description:

Steak sauteed in a whiskey sauce

Source:

Michael Raub, E.C., Irem Temple Country Club, Dallas, PA

Serves/Makes:1

Ingredients

• 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)

Preparation

• 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.

Comments

Use this preparation for various meats, including beef, pork, or poultry.