Pastrami Steak w/ Pan Sauce

• 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

1. Cut loin into 3/4" steaks.
2. Heat oil in a large saute pan.
3. Do not season steaks.
4. Sear on each side and set aside.
5. Add shallots.
6. Saute until nearly caramelized.
7. Add oil if necessary to avoid burning.
8. Add sherry.
9. Scrape up brown bits with a kitchen spoon.
10. Add stock.
11. Reduce by 1/2.
12. Add mustard.
13. Whisk.
14. Add coconut milk.
15. Cook for 2 minutes.
16. Variations; Cream, vinegar, red wine, bourbon, beer, thyme, basil, parsely, scallions, onions, crushed pepper flakes, chives, cayenne, beef tenderloin, pork, chicken,

pastrami loin, shallot, coconut milk, sherry, beef stock, country

Taken from cookpad.com/us/recipes/493745-pastrami-steak-w-pan-sauce (may not work)