Pastrami Steak w/ Pan Sauce
ChefDoogles @ChefDoogles
Cooking Instructions
- 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,
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
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