Try this Bombay Madness recipe, or contribute your own.
Suggest a better descriptionSteaks: ======= 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. 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (93g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 202 | ||
Calories from Fat: 202 (100%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 22.7g | 30 % | |
Saturated Fat 14.4g | 72 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 60.2mg | 19 % | |
Sodium 584.5mg | 20 % | |
Potassium 11.9mg | 0 % | |
Total Carbohydrate 0.4g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.3g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 202
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.