4 1 inch thick filet mignons
1 tablesoon white pepper
1 lemon grass stalk or
2 grated lemon peels
1 thinly sliced 1 inch piece of ginger
20 crushed black peppercorns
1/4 cup butter
2 tablespoons chopped ginger
1 large shallot, chopped
1 garlic clove, chopped
1 seeded green chile, chopped
1 tablespoon curry powder
1 tablespoon lemon juice
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.)
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.
Blend all of the Curry Butter ingredients in a food processor until smooth.
Onions, pickled Cucumbers in yogurt or creme fraiche, Mint chutney, sliced papaya, sliced banana, and other garnishes of choice.
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 1/4 cup plain yogurt and 1 1/2 cup creme fraiche. Add a dash of chili powder and mix with the cucumbers. Chill.
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.