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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
* 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
Finely chop 1/3 cup lemongrass.
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.
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.
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.
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.
