Filet Mignon with Thai Peanut Sauce

Name: Filet Mignon with Thai Peanut Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 Filet Mignon steaks; 2 tablespoons olive oil; Salt and pepper to taste; 1/2 cup creamy peanut butter; 1/4 cup soy sauce; 2 tablespoons lime juice; 1 tablespoon honey; 2 cloves garlic, minced; 1 teaspoon ginger, grated; 1/4 teaspoon red pepper flakes; Water as needed for thinning

Highlighted under: Exotic Global Recipes

I love preparing Filet Mignon with Thai Peanut Sauce because it beautifully combines the richness of steak with the vibrant flavors of Thai cuisine. The creamy peanut sauce adds a unique twist that elevates this dish beyond the ordinary. This recipe is perfect for special occasions or when I just want to treat myself to something delicious. With a quick prep time and simple ingredients, it feels like a gourmet meal made in the comfort of my kitchen. Trust me, this dish will impress anyone at your table!

Created by

Andrea

Last updated on 2026-01-22T15:10:29.448Z

When I first made Filet Mignon with Thai Peanut Sauce, it was a game-changer for my dinner parties. I wanted to try something new, and I was pleasantly surprised how well the rich steak paired with the nutty sauce. The key is to marinate the beef for at least 30 minutes; this enhances the flavor and tenderness significantly. I recommend using a high-quality peanut butter for the sauce to truly capture that authentic Thai taste.

Throughout the cooking process, I learned that searing the filet in a hot skillet locks in the juices, resulting in a perfectly tender steak. As it cooks, I prepare the peanut sauce separately, keeping it warm to drizzle right before serving. The combination of flavors is simply irresistible and always gets rave reviews!

Why You'll Love This Recipe
Rich steak flavor enhanced by a creamy, nutty sauce
Easy to prepare, making it perfect for both weeknight dinners and special occasions
A unique fusion of Thai and classic steakhouse flavors

Marinating the Steak

Marinating the filet mignon is essential for infusing rich flavor into the meat. I recommend allowing the steaks to marinate for at least 30 minutes, but if you have more time, letting them sit for up to 2 hours can deepen the flavor even further. Ensure that the olive oil, salt, and pepper mixture is evenly rubbed on all surfaces for a consistent taste throughout each bite.

One key tip is to let the steaks come to room temperature after marinating before cooking. This step helps the steak cook more evenly, preventing the outside from overcooking while the inside remains underdone. I usually set my marinated steaks aside for about 15-20 minutes before placing them in the hot skillet.

Crafting the Perfect Peanut Sauce

The Thai peanut sauce is what truly elevates this dish and requires careful balance among its flavors. When mixing, I start with the creamy peanut butter and add the soy sauce until well blended. This combination gives a delightful umami kick that complements the richness of the filet mignon. Adjust the lime juice based on your taste preference; the acidity can act as a bright counterpoint to the nutty flavors.

For the right texture, it's important to control the thickness of your sauce. If it's too thick for your liking, gradually add water while stirring until you achieve a silky, pourable consistency. I find that letting the sauce sit for a few minutes allows the flavors to meld beautifully, enhancing the overall experience.

Serving and Pairing Suggestions

When serving the filet mignon topped with the Thai peanut sauce, consider complementing it with sides that reflect the Thai theme. Steamed jasmine rice or coconut rice works wonderfully to soak up the sauce's richness. For a fresh element, a simple cucumber salad with a splash of vinegar can brighten the plate and cut through the creaminess of the sauce.

If you have leftovers, store the filet mignon and peanut sauce separately. The steak can be kept in the refrigerator for up to 3 days, while the sauce is best used within a week. To reheat, gently warm the steak in a skillet over low heat, and if the sauce thickens in the fridge, a splash of warm water will help regain its desired texture.

Ingredients

For the Steak

4 Filet Mignon steaks
2 tablespoons olive oil
Salt and pepper to taste

For the Thai Peanut Sauce

1/2 cup creamy peanut butter
1/4 cup soy sauce
2 tablespoons lime juice
1 tablespoon honey
2 cloves garlic, minced
1 teaspoon ginger, grated
1/4 teaspoon red pepper flakes
Water as needed for thinning

Instructions

Prepare the Marinade

In a small bowl, mix olive oil, salt, and pepper. Rub the mixture onto the filet mignon steaks and let them marinate for at least 30 minutes.

Make the Peanut Sauce

In another bowl, combine peanut butter, soy sauce, lime juice, honey, minced garlic, grated ginger, and red pepper flakes. Stir well and add water to reach your desired consistency.

Cook the Steak

Heat a skillet over medium-high heat. Sear the marinated filet mignon for 4-5 minutes on each side for medium-rare, adjusting time depending on your desired doneness.

Serve

Once the steaks are cooked to your liking, remove them from the heat and let rest for a few minutes. Drizzle the Thai peanut sauce over the steaks and enjoy!

Pro Tips

For added flavor, top the dish with chopped scallions or crushed peanuts before serving.

Ingredient Substitutions

If you're looking for a lighter alternative to filet mignon, sirloin or ribeye steaks can work well. Just keep in mind that these cuts might have different texture and flavor profiles. For a vegetarian option, consider using firm tofu or tempeh marinated similarly to the steak for an equally scrumptious meal.

In place of peanut butter, you can swap in almond or cashew butter for a different nutty flavor, especially if you’re dealing with nut allergies. Just ensure that any substitute you use maintains a similar creamy consistency to achieve that luscious peanut sauce.

Cooking Techniques to Master

Searing the steak is crucial for developing a rich, brown crust, which enhances flavor through the Maillard reaction. Make sure your skillet is preheated properly; a hot skillet will produce that beautiful sear on contact. I usually test this by adding a drop of water—if it sizzles and evaporates immediately, it's ready for the steak.

To ensure perfectly cooked steak, use an instant-read thermometer for precision. Aim for an internal temperature of 130-135°F (54-57°C) for medium-rare. Remove the steak from the heat just before it reaches your target temperature, as it will continue to cook while resting.

Resting and Serving Tips

Resting the steak after cooking is a game-changer. Allow for at least 5-10 minutes of rest before slicing. This time lets the juices redistribute, resulting in a more succulent steak that retains its moisture. Cutting too soon will lead to undesired juice loss, leaving you with a dry steak.

When serving, I like to drizzle extra peanut sauce on top of the sliced steak for added flavor and visual appeal. To enhance presentation, consider garnishing with chopped cilantro or green onions, which bring a fresh touch to the plate and balance the richness of the dish.

Questions About Recipes

→ Can I use another cut of steak?

Yes, other tender cuts like ribeye or sirloin can also work well in this recipe.

→ Is the peanut sauce spicy?

The red pepper flakes add a mild heat, but you can adjust the amount to suit your taste.

→ Can I make the peanut sauce ahead of time?

Absolutely! The sauce can be made a day in advance and stored in the refrigerator. Just reheat it before serving.

→ What sides pair well with this dish?

Serve with steamed jasmine rice, stir-fried vegetables, or a fresh cucumber salad for a complete meal.