Pastrami Steak w/ Pan Sauce
Pastrami Steak w/ Pan Sauce

Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, pastrami steak w/ pan sauce. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Pastrami Steak w/ Pan Sauce is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Pastrami Steak w/ Pan Sauce is something that I have loved my entire life. They are nice and they look wonderful.

Pastrami Steak w/ Pan Sauce ChefDoogles Chicago, IL. Pastrami Steak w/ Pan Sauce is something that I've loved my whole life. To begin with this particular recipe, we must first prepare a few components. Here is how you cook it.

To get started with this recipe, we must prepare a few components. You can have pastrami steak w/ pan sauce using 7 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Pastrami Steak w/ Pan Sauce:
  1. Take 1/2 Vienna pastrami loin
  2. Take 1 large shallot; minced
  3. Prepare 13 1/2 oz coconut milk
  4. Get 3/4 C sherry
  5. Make ready 1/2 C beef stock
  6. Make ready 1/3 C country dijon mustard
  7. Take olive oil; as needed

Heat a heavy-bottomed nonstick skillet or griddle pan over medium-low heat. Swirl skillet to melt butter and cook, stirring often with a whisk, until shallot is golden. Saute Mushrooms until golden and soft. Sprinkle with garlic salt and pepper to taste.

Instructions to make Pastrami Steak w/ Pan Sauce:
  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,

Saute Mushrooms until golden and soft. Sprinkle with garlic salt and pepper to taste. Remove mushrooms from pan and set aside. Today, most pastrami is made from beef brisket or navel (a.k.a. plate), tough, stringy, fatty, cheap cuts. The process turns it tender and succulent.

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