Steak with Lemongrass Peppercorn Sauce |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Parisian chefs have been seduced by lemongrass. This riff on peppercorn sauce uses vermouth instead of the customary brandy to cut the richness of the steak. Ingredients:
1 to 2 fresh lemongrass stalks, trimmed, discarding outer layers |
2 pounds (1-inch-thick) boneless top loin (new york strip or shell) steaks |
1/3 cup dry vermouth |
1/2 cup reduced-sodium chicken broth |
3/4 cup heavy cream |
coarsely ground black peppercorns |
Directions:
1. Finely chop 1/3 cup lemongrass.
2. Heat a dry 12-inch heavy skillet (not nonstick) over medium heat 5 minutes. Pat steak dry and season with 1 teaspoon salt. Cook, undisturbed, 7 minutes. Turn, then cook 7 to 8 minutes for medium-rare. Transfer to a cutting board.
3. Discard fat from skillet and deglaze with vermouth by boiling, scraping up bits, 1 minute. Add lemongrass, remaining ingredients, and 1/4 teaspoon salt and boil until thickened slightly, 3 to 5 minutes. Serve over steak.
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