Steak Diane

• 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)

1. Carmelize shallots in butter with sugar over low heat.
2. Set aside.
3. Grill steak on charcoal grill until almost to temperature.
4. Pour stock, Worcestershire, and whiskey into onions.
5. Bring liquid to a boil.
6. Keep at low boil until sauce thickens slightly.
7. Finish steak in sauce until desired doneness is achieved.
8. Place meat on warmed plate.
9. Bring sauce to a boil and boil rapidly, stirring constantly until sauce thickens almost to a syrup.
10. Pour sauce over steak and serve.

shallots, butter, sugar, brown beef stock, worcestershire sauce, whiskey, tenderloin

Taken from online-cookbook.com/goto/cook/rpage/000108 (may not work)