One of the most amazing flavors I know comes from cooking a steak in Chanterelle Butter. Put a little of the butter in a hot pan, melt it, then add some nice steaks, seasoned with salt and freshly ground black pepper. Sear the steaks on both sides and continue cooking until they are done to your liking. Remove the steaks and set them on a warm platter, then add some bourbon to the pan to deglaze, scraping up any little bits stuck to the bottom of the pan. Stir it all together well, then ignite the bourbon to burn off the alcohol. Pour over the steaks and serve immediately. I jokingly call this fake pecan butter, using what most people would consider a luxury to imitate another ingredient taken for granted in the Lowcountry.
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