From: Executive chef Joanne Bondy, Old Hickory Steakhouse, Gaylord Texan,Dallas. Yield: 1 serving.
8 oz. yellow onions, sliced
¼ cup clarified butter
to taste, salt and pepper
2 Tbsp. Añejo tequila
16-oz. New York strip steak, prime grade
1 Tbsp. lightly salted butter, melted
a few pinches Italian parsley, chopped
Cut onion slices into julienne strips to get 2 cups. To order, sauté julienne onions in skillet in hot clarified butter with salt and pepper to taste. When onions turn light golden, and the sugars in onion have caramelized, add tequila and cook, stirring to deglaze pan. Meanwhile, grill or broil steak, then brush with lightly salted butter and garnish with parsley. Serve with tequila onions.