Steak with Lemongrass Peppercorn Sauce

Ingredients for Steak with Lemongrass Peppercorn Sauce

• 1 to 2 fresh lemongrass stalks, trimmed, discarding outer layers

• 900g (1-inch-thick) boneless top loin (New York strip or shell) steaks

• 80ml dry vermouth

• 120ml reduced-sodium chicken broth

• 180ml double cream

• Coarsely ground black peppercorns

How to make Steak with Lemongrass Peppercorn Sauce

Finely chop 80ml lemongrass.

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.

Discard fat from skillet and deglaze with vermouth by boiling, scraping up bits, 1 minute. Add lemongrass, remaining ingredients, and 1/4 teaspoons salt and boil until thickened slightly, 3 to 5 minutes. Serve over steak.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.