4 1 inch thick filet mignons<BR>1 tablesoon white pepper<BR>1 lemon grass stalk or<BR>2 grated lemon peels<BR>1 thinly sliced 1 inch piece of ginger<BR>20 crushed black peppercorns<br><br>Curry Butter:<BR>1/4 cup butter<BR>2 tablespoons chopped ginger<BR>1 large shallot, chopped<BR>1 garlic clove, chopped<BR>1 seeded green chile, chopped<BR>1 tablespoon curry powder<BR>1 tablespoon lemon juice<BR>Pinch of tumeric
Remove the steaks from your refrigerator at least 1 hour before cooking. (Steaks should be at room temperature before you cook them.)<BR><BR> Press a generous amount of white pepper into the surfaces of the steaks.Cover.<BR><BR> 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.<BR><BR>Blend all of the Curry Butter ingredients in a food processor until smooth. <BR><BR>Garnishes:<BR>Onions, pickled Cucumbers in yogurt or creme fraiche, Mint chutney, sliced papaya, sliced banana, and other garnishes of choice.<BR><BR>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.<BR><BR>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 1/4 cup plain yogurt and 1 1/2 cup creme fraiche. Add a dash of chili powder and mix with the cucumbers. Chill.<BR><BR>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.<br><br><br><br>