Steak with Lemongrass Peppercorn Sauce
Succulent New York strip steaks served with a rich and aromatic sauce made with fresh lemongrass, vermouth, and cream, finished with coarsely ground black peppercorns.
4 servings
30 min
Ingredients
- •2 stalks lemongrass
- •2 pounds boneless top loin steaks
- •⅓ cup dry vermouth
- •½ cup reduced-sodium chicken broth
- •¾ cup heavy cream
- •2 tablespoons black peppercorns
Cooking Instructions
- 1.
Finely chop 1/3 cup lemongrass.
5 min
- 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.
20 min
- 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.
5 min
