Active Time

　　15 min

　　Total Time

　　35 min

　　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.

　　

Ingredients

Makes 4 servings

　　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

　　

Step 1

Finely chop 1/3 cup lemongrass.

　　

Step 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.

　　

Step 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.