Journalism of Courage
Until a few years back one of the very few memorable associations that the city had with the beefsteak,for a minority beef eating population,was the steak burger at Burger’s (formerly Burger King) and the Steak Sizzler at Touche- The Place both in Camp. As a meat,beef,which has relatively been conveniently relegated from the menu cards of restaurants in the city,is now slowly making its way back. Not only through burgers but also as a complete meal in itself with accompaniments. Typically,beefsteak,refers to a thick cut of meat made perpendicular to the muscle grain. Traditionally it has been grilled over open charcoal,pan-fried and served along with vegetables,other meats etc.
The best beefsteaks are made with tenderloin cuts, informs Executive Chef Nandana Narayanamurthy of Flambos located near Inox,Camp. A little over four months old theSteak Provence,is one of the most popular dishes here. It combines ajuicy filet mignon meat cut cooked along with the grain mustard sauce. The meat comes fresh from Bangalore,and each steak is marinated overnight before grilling, he adds. They also serves the popular Black Pepper Steak with a contrasting sweet sauce of cherry tomatoes and a cranberry reduction,on a bed of herbs and mashed potatoes. In fact it is in accordance with international standards,as the meat weighs eight ounces or 250 grams. When ordering steak,we ask the customers for their preference for the degree to which it is cooked. The Indian palate is more suited to order between medium and well done,though Europeans and Americans frequently request rare or bloody steaks. My personal style is medium rare,with a pinkish centre. Serving a steak very well done is murder, he adds.
The meat is taken from the undercut,hammered,and marinated for two days, says Chef Sequeira. The steak is mildly flavoured with herbs and cooked over an open flame. The black pepper in the mushroom sauce,cooked in the beef juices,provides a strong contrast to the mild steak, he further adds. Like all other places,the steak here is served with grilled vegetables and a side of potatoes,either French fried or herbed and mashed. Chef Sequeira also says that there are plans to serve veal in the next two months – a first in Pune.
Cafe Mocambo Grill on Salunke Vihar Road grills four beefsteaks for their menu,including a King Solomon’s Steak served with grilled sausages and herbed mushrooms. They also prepare a Double Bubble Steak,two fillets served in baked roasted pepper and espagnole sauce,which serves two. On the other hand the continental cuisine outlet Mad House Grill in Koregaon Park offers more than 10 different beefsteaks and the singular T-bone steak,considered one of the best cuts of beef. All our meats,including tenderloin for the steaks,are marinated for 24 hours, says Mayuri Kapasi,owner and proprietor of Mad House Grill. The Steak Diane,one of the prime offerings at Mad House,is stuffed with parsley and sauteed in mustard sauce and is the most popular beefsteak.
