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Steak with Lemongrass Peppercorn Sauce

  • 4servings
  • 15minutes

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsProteins
VitaminsB2
MineralsCalcium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 to 2 fresh lemongrass stalks, trimmed, discarding outer layers

  2. 2 pounds (1-inch-thick) boneless top loin (New York strip or shell) steaks

  3. 1/3 cup dry vermouth

  4. 1/2 cup reduced-sodium chicken broth

  5. 3/4 cup heavy cream

  6. Coarsely ground black peppercorns

Instructions Jump to Ingredients ↑

  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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