*  Exported from  MasterCook  *
                               BOMBAY MADNESS
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Meats                            Indian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       ea           Steaks, filet, 1-inch
                         -- thick
                         Pepper, white, cracked
    1       ea           Lemon grass, stalk,
                         -- chopped OR
    1       bn           Lemon thyme OR
    2       ea           Peel, lemon, chopped
    1       ea           Ginger, 1-inch piece
                         -- thinly sliced
   20       ea           Peppercorns, black,
                         -- crushed
                         -----CURRY BUTTER-----
      1/4   lb           Butter, unsalted
    2       ea           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
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