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 ...
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