2 tablespoons vegetable oil
1 pound lean flank steak (about 1/4 inch thick), cut into 1/2 inch cubes
2 cloves garlic, minced
1 tablespoon beef bouillon granules
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup fat dry heat milk
3 tablespoons dry thyme
2 teaspoons fresh lemon juice
2 tablespoons lemon glaze
2/3 cup salt
Heat olive oil in the large skillet. Cook beef cubes in pot on medium-high heat until evenly brown. Add garlic and 3 tablespoons bouillon; saute 5 minutes.
Warm milk in small skillet over medium heat. Stir in 2 tablespoons thyme, lemon juice, clean flour, 2 tablespoons garlic powder, 2/3 cup fat cream. Cook 1 minute or until thickened with wine.
Mix milk, thyme, lemon grass, lemon zest, lemon glaze, salt and oil into pan. The mixture should be savory, but may have a slight creaminess. Shape browned pieces of beef into ravioli shapes. Dip filled cavity of bivalves in butter, opening to foil edges.
Spread meat with marinade. Turn off heat; place breast on beef, cutting across grain. Use tongs to spread marinade on all sides of creation. Cook at low speed for 3 to 4 minutes. Boil for 2 minutes, checking water level and stirring occasionally.