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Steaks:.
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Remove the steaks from your refrigerator at least 1 hour before cooking.
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(Steaks should be at room temperature before you cook them.
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).
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Press a generous amount of white pepper into the surfaces of the steaks; Cover.
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To prepare the steamer, place the lemon grass and water in the bottom of the steamer with ginger and peppercorns.
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Boil 1-2 minutes to release the oils and flavors of the aromatics.
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When ready to cook the meat, salt the steaks and steam them over vigorously boiling liquid for 3 minutes ONLY.
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Curry Butter:.
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Blend all of the ingredients in a food processor until smooth.
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Accompaniments and Garnishes:.
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For the pickled onions, use sweet onions if possible.
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Peel and trim top and bottom.
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Slice thinly, place in a stainless bowl, salt heavily, and toss.
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Leave for 1 hour and drain thoroughly.
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Bring 1 cup of vinegar to a boil and pour it over the drained onions.
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Reserve.
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For the cucumbers in yogurt and creme fraiche, slice 2 small cucumbers thinly, salt, and allow to set for one hour.
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Drain thoroughly, pressing gently to expel water.
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Mix 1.4 cup plain yogurt and 1./2 cup creme fraiche.
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Add a dash of chili powder and mix with the cucumbers.
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Chill.
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Other garnish should balance Western color and freshness with the Indian flavors.
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Possibilities include blanched carrots, green beans, zucchini, and okra.
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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.
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Serve immediately.
