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

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, pastrami steak w/ pan sauce. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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.

Pastrami Steak w/ Pan Sauce is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Pastrami Steak w/ Pan Sauce is something which I’ve loved my whole life.

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

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