Use you favorite cut of beef. If using flapmeat, butterly across grain, and cook to medium rare. The more well done the beef is cooked, the better cut of beef should be selected.
Finely mince the younger, inner layers of the lemongrass stems. Set aside. While heating a large non-stick skillet over medium heat, season both sides of steaks with salt. When skillet is hot, place beef in to sear and cook to desired doneness. Remove beef to a serving platter. Deglaze pan with the vermouth, stirring constantly, one minute. Add lemongrass, chicken broth, heavy cream, and cracked black pepper. Simmer to reduce to a gravy consistency. Taste and adjust seasonng, adding salt and/or pepper. Pour sauce over beef just before serving.
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|Serving Size: 1 Serving (310g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 343 (68%)|
|Amt Per Serving||% DV|
|Total Fat 38.1g||51 %|
|Saturated Fat 16.5g||82 %|
|Monounsaturated Fat 15.6g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 145.1mg||45 %|
|Sodium 533.8mg||18 %|
|Potassium 629.7mg||17 %|
|Total Carbohydrate 1.2g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.2g|
|Protein 36.2g||52 %|
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Calories per serving: 504
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