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Bombay madness

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Central Asian, From Restaurants, Indian, Meats

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Ingredients:

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

Procedures:

1	Steaks: ======= remove the steaks from your refrigerator at least 1 hour before cooking.
2	(steaks should be at room temperature before you cook them).
3	Press a generous amount of white pepper into the surfaces of the steaks.
4	Cover.
5	To prepare the steamer, place the lemon grass and water in the bottom of the steamer with ginger and peppercorns.
6	Boil 1-2 minutes to release the oils and flavors of the aromatics.
7	When ready to cook the meat, salt the steaks and steam them over vigorously boiling liquid for 3 minutes only.
8	Curry butter: ============= blend all of the ingredients in a food processor until smooth.
9	Accompaniments and garnishes: ============================= for the pickled onions, use sweet onions if possible.
10	Peel and trim top and bottom.
11	Slice thinly, place in a stainless bowl, salt heavily, and toss.
12	Leave for 1 hour and drain thoroughly.
13	Bring 1 cup of vinegar to a boil and pour it over the drained onions.
14	Reserve.
15	For the cucumbers in yogurt and creme fraiche, slice 2 small cucumbers thinly, salt, and allow to set for one hour.
16	Drain thoroughly, pressing gently to expel water.
17	Mix 1.4 cup plain yogurt and 1./2 cup creme fraiche.
18	Add a dash of chili powder and mix with the cucumbers.
19	Chill.
20	For the mint chutney, see any indian cookbook.
21	Other garnish should balance western color and freshness with the indian flavors.
22	Possibilities include blanched carrots, green beans, zucchini, and okra.
23	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.
24	Serve immediately.