Bombay Madness

READY IN: 1hr 5mins

Found online; posting for ZWT6 (Asia/India) Prep time does not include marinating.

Top Review by Andi of Longmeadow

Bombay visited the farm! And boy, talk about an aroma of curry, lemongrass, ginger, garam masala, tumeric, lemon, peppercorns, white pepper, (perfect for this!) and garlic that erupted from my kitchen! I followed this exactly but had never used a steamer for beef, I am glad I did, because I almost ate the whole bamboo steamer, prior to serving - (smelled so good!) Once the meat had gotten done, it was time to eat! The cucumber yogurt and pickled onions were right on, and the butter! The butter sitting atop really made a beautiful presentation. I needed very little salt, (I use a good amount) but not needed here. The spices speak for themselves! Enjoyed this immensely and it called all the neighbors from down the road to the farm to partake! I also want to note: I did brown the meat a bit with some of the curry butter after wards just to bring a little extra juice out. Made for *ZWT Six* Zee Zanies! May 2010

Ingredients Nutrition


  1. Steaks:.
  2. Remove the steaks from your refrigerator at least 1 hour before cooking. (Steaks should be at room temperature before you cook them.).
  3. Press a generous amount of white pepper into the surfaces of the steaks; Cover.
  4. To prepare the steamer, place the lemon grass and water in the bottom of the steamer with ginger and peppercorns.
  5. Boil 1-2 minutes to release the oils and flavors of the aromatics.
  6. When ready to cook the meat, salt the steaks and steam them over vigorously boiling liquid for 3 minutes ONLY.
  7. Curry Butter:.
  8. Blend all of the ingredients in a food processor until smooth.
  9. Accompaniments and Garnishes:.
  10. 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.
  11. 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.
  12. Other garnish should balance Western color and freshness with the Indian flavors. Possibilities include blanched carrots, green beans, zucchini, and okra.
  13. 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.

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