4 ea Steaks, filet, 1-inch

           -- thick
           Pepper, white, cracked
      1 ea Lemon grass, stalk,

           -- chopped OR
      1 bn Lemon thyme OR

      2 ea Peel, lemon, chopped

      1 ea Ginger, 1-inch piece

           -- thinly sliced
     20 ea Peppercorns, black,

           -- crushed
--------------------------------CURRY BUTTER--------------------------------
    1/4 lb Butter, unsalted

      2 ea Ginger, thin slices,

           -- chopped
      1 lg Shallot, chopped

      1 sm Garlic, clove, chopped

      1 sm Chili, green, seeded and

           -- chopped
      1 tb Garam Masala (see any

           -- Indian cookbook)
      1 tb Curry, powder (If Garam

           -- Masala is not
           -- available, use 2 tb of
           -- Curry powder)
      1 tb Juice, lemon

      1 pn 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
  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 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