Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 steaks -- filet, 1-inch

  3. thick pepper -- white, cracked

  4. 1 lemon grass -- stalk, chopped

  5. 1 bunch lemon thyme or 2 peel -- lemon, chopped

  6. 1 ginger -- 1-inch piece

  7. thinly sliced 20 peppercorns -- black, - crushed


  9. 1/4 pound butter -- unsalted

  10. 2 ginger -- chopped

  11. 1 large shallot -- chopped

  12. 1 small garlic -- clove, chopped

  13. 1 small chile -- green, seeded and chopped 1 tablespoon garam masala powder OR 1 tablespoon curry powder

  14. 1 tablespoon juice -- lemon

  15. 1 pinch turmeric -- ground

  16. salt -- (to taste)

  17. pepper -- (to taste)

  18. **GARNISHES**

  19. onions -- pickled

  20. cucumbers in yogurt and -- - creme fraiche

  21. mint chutney

  22. papaya -- sliced

  23. banana -- sliced

  24. other garnishes of choice

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Curry Butter: Blend all of the ingredients in a food processor until smooth.

  4. 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.

  5. 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 chile powder and mix with the cucumbers. Chill.

  6. For the mint chutney, see any Indian cookbook.

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

  8. 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.

  9. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Bruce LeFavour


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