2000s Recipes + Menus

Steak with Lemongrass-Peppercorn Sauce

  • Active time:15 min
  • Start to finish:35 min
September 2008
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. For more recipes inspired by the City of Light, visit our Paris City Guide.
  • 1 to 2 fresh lemongrass stalks, trimmed, discarding outer layers
  • 2 lb (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
  • 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 tsp 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 tsp salt and boil until thickened slightly, 3 to 5 minutes. Serve over steak.
Cooks’ note: We’ve also got a web-exclusive recipe using the leftover lemongrass.

Serve with: potatoes; haricots verts
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