Lemongrass Peppercorn Sauce
Erin Bradley
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.
Source: Erin Bradley
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