Steak with Lemongrass Peppercorn Sauce

Name: Steak with Lemongrass Peppercorn Sauce
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters dry vermouth; 177 milliliters heavy cream; 1 to 2 fresh lemongrass stalks, trimmed, discarding outer layers; 118 milliliters reduced-sodium chicken broth; 907 grams (1-inch-thick) boneless top loin (New York strip or shell) steaks; 4 servings Coarsely ground black peppercorns

Steak with Lemongrass Peppercorn Sauce is a gluten free and primal main course. This recipe covers 29% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 50g of protein, 32g of fat, and a total of 527 calories. This recipe serves 4. Head to the store and pick up coarsely ground peppercorns, top loin steaks, heavy cream, and a few other things to make it today. It will be a hit at your valentin day event. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

Finely chop 1/3 cup lemongrass.

Ingredients you will need

Lemon Grass

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.

Ingredients you will need

Steak

Salt

Equipment you will use

Frying Pan

Transfer to a cutting board.

Equipment you will use

Cutting Board

Discard fat from skillet and deglaze with vermouth by boiling, scraping up bits, 1 minute.

Ingredients you will need

Vermouth

Equipment you will use

Frying Pan

Add lemongrass, remaining ingredients, and 1/4 teaspoon salt and boil until thickened slightly, 3 to 5 minutes.

Ingredients you will need

Lemon Grass

Salt

Serve over steak.

Ingredients you will need

Steak

Equipment

Frying Pan

Cutting Board

Ingredients

Servings:

79milliliters

dry vermouth 177milliliters

heavy cream 1

to 2 fresh lemongrass stalks, trimmed, discarding outer layers 118milliliters

reduced-sodium chicken broth 907grams

(1-inch-thick) boneless top loin (New York strip or shell) steaks 4servings

Coarsely ground black peppercorns

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Peju Province Merlot with a 4.5 out of 5 star rating seems like a good match. It costs about 38 dollars per bottle.