Add beef in an even layer; cook until browned, about 2 minutes per side, flipping once. Add lemongrass, curry leaves, onion, ginger, and chiles; cook, stirring often, until onion is tender, 1 ...

Whisk ⅓ cup plain whole-milk Greek yogurt, 1 Tbsp. plus 1 tsp. freshly ground pepper, half of one 2" piece ginger, peeled, finely chopped, 2 garlic cloves, finely chopped, and 1 tsp. Diamond ...

Next roll the fillet in freshly, coarsely cracked black pepper. We use about 1 teaspoon per pound. To ensure even cooking, truss the fillet, one string every few inches.

Trim all visible fat from the beef. Place it on a sheet of plastic wrap and freeze it for 30 to 40 minutes, until it is firm but not frozen. Combine the apple juice, vinegar, garlic, onion, chiles ...

Reserve 1 cup of onions for the creamed beef; set the rest of the onions aside. 7. Bring the cooking juices to a boil over high heat. Skim the surface thoroughly.