Title: Bombay madness
 Categories: Meats, Indian, Masterchefs, Frisco, Relf
      Yield: 4 Servings
 
      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

MMMMM------------------------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)

MMMMM-------------------------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.