Bombay madness

Yield: 4 servings

Measure Ingredient
4 eaches Steaks, filet, 1-inch thick
Pepper, white, cracked
1 each Lemon grass, stalk, chopped OR
1 bunch Lemon thyme OR
¼ pounds Butter, unsalted
2 eaches Ginger, thin slices, chopped
1 large Shallot, chopped
1 small Garlic, clove, chopped
1 small Chili, green, seeded and chopped
1 tablespoon Garam Masala (see any Indian cookbook)
Onions, pickled
Cucumbers in yogurt and creme fraiche
Mint chutney
2 eaches Peel, lemon, chopped
1 each Ginger, 1-inch piece thinly sliced
20 eaches Peppercorns, black, crushed
1 tablespoon Curry, powder (If Garam Masala is not available, use 2 tb of Curry powder)
1 tablespoon Juice, lemon
1 pinch Turmeric, ground
Salt (to taste)
Pepper (to taste)
Papaya, sliced
Banana, sliced
Other garnishes of choice

CURRY BUTTER

GARNISHES

Steaks: =======

Remove the steaks from your refrigerator at least 1 hour before cooking. (Steaks should be at room temperature before you cook them.) Press a generous amount of white pepper into the surfaces of the steaks. Cover.

To prepare the steamer, place the lemon grass and water in the bottom of the steamer with ginger and peppercorns. Boil 1-2 minutes to release the oils and flavors of the aromatics. When ready to cook the meat, salt the steaks and steam them over vigorously boiling liquid for 3 minutes ONLY.

Curry Butter: =============

Blend all of the ingredients in a food processor until smooth.

Accompaniments and Garnishes: ============================= For the pickled onions, use sweet onions if possible. Peel and trim top and bottom. Slice thinly, place in a stainless bowl, salt heavily, and toss. Leave for 1 hour and drain thoroughly. Bring 1 cup of vinegar to a boil and pour it over the drained onions.

Reserve.

For the cucumbers in yogurt and creme fraiche, slice 2 small cucumbers thinly, salt, and allow to set for one hour. Drain thoroughly, pressing gently to expel water. Mix 1⅖ cup plain yogurt and 1./2 cup creme fraiche. Add a dash of chili powder and mix with the cucumbers. Chill.

For the mint chutney, see any Indian cookbook.

Other garnish should balance Western color and freshness with the Indian flavors. Possibilities include blanched carrots, green beans, zucchini, and okra.

To Assemble: ============

To serve, arrange accompaniments around the outside of a heated plate, place a filet in the center, and top with a dab of curry butter. Serve immediately.

Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Bruce LeFavour, Rose et Le Favour, St. Helena, : Napa Valley, California

Pastry Chef: Ann McKay

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