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Bombay Beef

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:rolleyes: BOMBAY BEEF

Carolyn Hufford Elwell, Ft. Madison

1½ pounds beef tenderloin steaks (4), cut 1 inch thick

Bombay paste*:

1 small dried red chili with seeds removed

1½ Tbsp whole coriander seed

1 tsp. whole cumin seed

1/8 tsp. freshly ground black pepper

1 tsp. salt (non iodized)

½ tsp. whole mustard seed

½ tsp. turmeric

1 clove garlic, crushed

2 Tbsp rice vinegar

3 Tbsp unsalted butter, softened

Peanut oil

Hot rice cooked in beef broth and 1½ tsp.

Bombay paste

Chopped salted peanuts

Accompaniments** Grind dry spices in small food processor or blender. Add fresh garlic,

vinegar and butter. Process until a paste forms. Rub mixture very lightly on top, bottom

and sides of steaks. Refrigerate 3 hours or overnight. Before cooking, wipe off paste

mixture with paper towel. Smooth remaining paste over steaks. Place steaks in

preheated (hot) 375° non stick skillet brushed with 2 drops peanut oil. Sear each

side of steak and reduce heat to medium low and continue to cook 3 minutes per

side for rare, 4 for medium and 5 for medium well. Serve with rice: sprinkle steaks

and rice with chopped salted peanuts. 4 servings. *May use pre ground spices in

same amounts; substitute 1/16 teaspoon cayenne pepper for dried red chili.


Cantaloupe diamonds, cucumber yogurt relish served in cucumber barges***,

chutney and garnish with celery leaves and green onions.

***Cucumber barges and relish:

Split one medium peeled cucumber in half lengthwise and cut into 3 inch lengths.

Using a small paring knife, carve the ends to form a barge shape. Take a thin

slice off the underside to give the "barge" a secure base. With a teaspoon,

hollow out the barge to within ¼ inch of the edge. Make four.

Cucumber relish:

Combine ½ peeled, seeded cucumber, chopped finely; 1 small clove garlic,

run through garlic press; 1 Roma tomato, peeled, seeded, finely chopped,

1 teaspoon lemon juice; 1/16 teaspoon ground black pepper, ¼ to ½ teaspoon

crushed mint; ¼ teaspoon salt, and ½ cup plain yogurt. Combine. refrigerate

and serve in cucumber barges. TIP: Angel Food Cake in 9x13 pan or two 9x5 loaf pans.

Bake at 375° for 30-35 minutes. Cool inverted.

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