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 2fresh lemongrass stalks, trimmed, discarding outer layers
2lb(1-inch-thick) boneless top loin (New York strip or shell) steaks
1/3cupdry vermouth
1/2cupreduced-sodium chicken broth
3/4cupheavy 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.
