Bombay Madness

Title:
Bombay Madness

Yield:
4 Servings

Categories:
Meats,
Indian,
Relf




Ingredients:





     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)



---------------------------------GARNISHES---------------------------------


          Onions, pickled


          Cucumbers in yogurt and


          -- creme fraiche


          Mint chutney


          Papaya, sliced


          Banana, sliced


          Other garnishes of choice





 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 1.4 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


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip