Ingredients:
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 Curry Butter:
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

Cooking Instructions:
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.

Garnishes:
Onions, pickled Cucumbers in yogurt or crème 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 crème 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 crème 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.

Ingredients:
1 head of Foxy-brand broccoli or cauliflower
1 Foxy-brand zucchini squash, sliced
1 cup Foxy-brand carrots, grated or shredded
1 large onion sliced 1 tsp. olive or vegetable oil
1 tsp. butter
1 can light coconut cream
1 tbsp. curry powder

Cooking Instructions:
Heat oil and butter in skillet. Sauté onions until tender. Add vegetables
and sauté until golden brown. Remove from heat. Place in a large baking dish.
Place curry powder in frying pan and stir until all liquid is absorbed. Add
coconut cream and mix well. Pour mixture into baking dish. Bake in pre-heated
oven at 350 degrees for 35-45 minutes.