Preparation for the lemongrass cream sauce: Separate the lemongrass from the dry skin and cut the light-colored grass into fine rings. Peel the shallots into fine cubes and squeeze the peeled garlic with the garlic press. Put the olive oil in a saucepan and sauté the shallots in it, then I add the lemongrass rings with the squeezed garlic and let everything sear briefly. Stir the wine, whipped cream, water, salt, pepper and beef stock into the saucepan and let everything simmer on a low level. In the meantime, I stir the fine cornstarch with the lime juice until the mixture is smooth, then add this to the saucepan and let everything boil for 10 minutes until the sauce is thick. At the end I puree everything in the pot and pass the finished sauce into another pot.