Steak with Lemongrass-Peppercorn Sauce

• 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.
  From Gourmet