Pastrami Steak w/ Pan Sauce

Name: Pastrami Steak w/ Pan Sauce
Cuisine: American
Ingredients: 1/2 Vienna pastrami loin; 1 large shallot; minced; 13 1/2 oz coconut milk; 3/4 C sherry; 1/2 C beef stock; 1/3 C country dijon mustard; olive oil; as needed

ChefDoogles @ChefDoogles

Chicago, IL

Pastrami Steak w/ Pan Sauce

ChefDoogles @ChefDoogles

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Ingredients

1/2Vienna pastrami loin
1large shallot; minced
13 1/2 ozcoconut milk
3/4 Csherry
1/2 Cbeef stock
1/3 Ccountry dijon mustard
olive oil; as needed

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Steps

1

Cut loin into 3/4" steaks.
2

Heat oil in a large saute pan. Do not season steaks. Sear on each side and set aside.
3

Add shallots. Saute until nearly caramelized. Add oil if necessary to avoid burning.
4

Add sherry. Scrape up brown bits with a kitchen spoon. Add stock. Reduce by 1/2.
5

Add mustard. Whisk. Add coconut milk. Cook for 2 minutes.
6

Variations; Cream, vinegar, red wine, bourbon, beer, thyme, basil, parsely, scallions, onions, crushed pepper flakes, chives, cayenne, beef tenderloin, pork, chicken,

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Cooksnaps

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ChefDoogles @ChefDoogles

on January 08, 2016 23:33

Chicago, IL

Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience