Bombay Madness

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Title: Bombay Madness
Yield: 4 Servings
Categories: Meats, Indian, Relf


4 Steaks, filet, 1-inch
-- thick
Pepper, white, cracked
1 Lemon grass, stalk,
-- chopped OR
1 bn Lemon thyme OR
2 Peel, lemon, chopped
1 Ginger, 1-inch piece
-- thinly sliced
20 Peppercorns, black,
-- crushed

--------------------------------CURRY BUTTER--------------------------------
1/4 lb Butter, unsalted
2 Ginger, thin slices,
-- chopped
1 lg Shallot, chopped
1 sm Garlic, clove, chopped
1 sm Chili, green, seeded and
-- chopped
1 tb Garam Masala (see any
-- Indian cookbook)
1 tb Curry, powder (If Garam
-- Masala is not
-- available, use 2 tb of
-- Curry powder)
1 tb Juice, lemon
1 pn Turmeric, ground
Salt (to taste)
Pepper (to taste)

Onions, pickled
Cucumbers in yogurt and
-- creme fraiche
Mint chutney
Papaya, sliced
Banana, sliced
Other garnishes of choice


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.

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

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 1.4 cup plain yogurt and 1./2 cup
creme fraiche. Add a dash of chili powder and mix with the cucumbers.

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