Bombay Madness

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 steaks, filet, 1-inch thick
• pepper, , cracked
• 1 lemongrass, stalk, chopped or
• 1 bunch lemon thyme, or
• 2 lemon peel, chopped
• 1 ginger, 1-inch piece thinly sliced
• 20 peppercorns, black, crushed
• 1/4 lb butter, unsalted
• 2 ginger, thin slices, chopped
• 1 large shallot, chopped
• 1 small garlic, clove, chopped
• 1 small chili, green, seeded and chopped
• 1 tablespoon garam masala
• 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)
• onion, pickled
• cucumbers in yogurt and creme fraiche
• mint chutney
• papaya, sliced
• banana, sliced

Recipe

• 1 steaks:.
• 2 remove the steaks from your refrigerator at least 1 hour before cooking. (steaks should be at room temperature before you cook them.).
• 3 press a generous amount of pepper into the surfaces of the steaks; cover.
• 4 to prepare the steamer, place the lemon grass and water in the bottom of the steamer with ginger and peppercorns.
• 5 boil 1-2 minutes to release the oils and flavors of the aromatics.
• 6 when ready to cook the meat, salt the steaks and steam them over vigorously boiling liquid for 3 minutes only.
• 7 curry butter:.
• 8 blend all of the ingredients in a food processor until smooth.
• 9 accompaniments and garnishes:.
• 10 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.
• 11 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 1.4 cup plain yogurt and 1./2 cup creme fraiche. add a dash of chili powder and mix with the cucumbers. chill.
• 12 other garnish should balance western color and freshness with the indian flavors. possibilities include blanched carrots, green beans, zucchini, and okra.
• 13 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.