Bombay Madness
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 ...
Ingredients
- 4ea steaks, filet, 1-inch
- 2ea peel, lemon, chopped
- 1ea ginger, 1-inch piece
- 2ea ginger, thin slices,
- 1sm garlic, clove, chopped
- 1sm chili, green, seeded and
- 1pn turmeric, ground
Directions
- 1
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, chop
- 2
Steaks should be at room temperature before you cook them.) Press a generous amount of white pepper into the surfaces of the steaks
- 3
To prepare the steamer, place the lemon grass and water in the bottom of the steamer with ginger and peppercorns
- 4
Boil 1-2 minutes to release the oils and flavors of the aromatics
- 5
When ready to cook the meat, salt the steaks and steam them over vigorously boiling liquid for 3 minutes ONLY
- 6
Curry Butter: ============= Blend all of the ingredients in a food processor until smooth
- 7
Accompaniments and Garnishes: ============================= For the pickled onions, use sweet onions if possible
- 8
Peel and trim top and bottom