Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    steaks -- filet, 1-inch thick
                        pepper -- white, cracked
   1                    lemon grass -- stalk, chopped or
   1      bunch         lemon thyme or
   2                    peel -- lemon, chopped
   1                    ginger -- 1-inch piece
                        -- thinly sliced
  20                    peppercorns -- black, crushed
                        ***curry butter***
     1/4  pound         butter -- unsalted
   2                    ginger -- thin slices,
                        -- chopped
   1      large         shallot -- chopped
   1      small         garlic -- clove, chopped
   1      small         chile -- green, seeded and
                        -- chopped
   1      tablespoon    garam masala
   1      tablespoon    curry -- powder
   1      tablespoon    juice -- lemon
   1      pinch         turmeric -- ground
                        salt -- (to taste)
                        pepper -- (to taste)
                        ***garnishes***
                        onions -- pickled
                        cucumbers in yogurt and creme fraiche
                        mint chutney
                        papaya -- sliced
                        banana -- sliced
                        other garnishes of choice

Preparation:

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 chile 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. 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