Steak with Lemongrass Peppercorn SauceRomulo Yanes
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.
Recipe information
Total Time
35 min
Yield
Makes 4 servings
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
Preparation
Step 1
Finely chop 1/3 cup lemongrass.
Step 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.
Step 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.
