Filet Mignon Satay4 Servings • 40 minutes, plus 30 minutes cooling and 60 minutes marinating • Filet Mignon

Filet Mignon Satay

4 Servings • 40 minutes, plus 30 minutes cooling and 60 minutes marinating • Filet Mignon
Kris YenbamroongRECIPE BY
Kris Yenbamroong

Los Angeles chef Kris Yenbamroong grew up in his family’s Thai restaurant in West Hollywood, then he took it over and turned it into party-hard non-traditional Night+Market, which now has another location in Los Angeles and one in Las Vegas. “Tradition is grounding,” he says. “It informs what I do but at the same time I’m never beholden to orthodoxies. All I really care about is that it’s delicious.”

Just like the jerky, this is a snacky beef dish made super special by using wagyu tenderloin. It’s something my grandma would serve at her restaurant, not with wagyu, but with filet mignon, which was radical at the time. The idea of a Thai restaurant using a premium cut for satay was unheard of. This takes it up another notch by using Westholme wagyu.

All we do is cut it into strips, marinate it and let it dry in a low oven. After that, you fry it till it’s crisp but the interior is sThe idea is simple: strips of tenderloin marinated with coconut curry, put on skewers, grilled and served with spiced peanut and coconut sauce. It’s super tasty but it’s elegant at the same time.


01 / 02

  • 1/2 cup coriander leaves (cilantro)

  • 1/2 cup garlic cloves

  • 1 cup vegetable oil

  • 2 cans coconut milk

  • 1/2 cup coconut sugar, grated

  • 1 cup fish sauce

  • 2 tbsp coriander powder

  • 2 tsp turmeric powder

  • 2 1/2 tbsp curry powder

  • 1 tbsp kosher salt

  • 2 1/2 tbsp honey

  • 1 x Westholme wagyu tenderloin / filet mignon bamboo skewers

02 / 02
Peanut sauce

  • 3/4 cup peanut butter

  • 1 can coconut milk

  • 1 tbsp red curry paste

  • 1/2 cup sugar

  • 1/4 cup fish sauce

  • 1 tbsp coriander powder

  • 1/2 tbsp paprika



  1. Pound garlic and coriander (cilantro) in a mortar and pestle or food processor to a fine paste.

  2. In a wok or pan, heat half the oil on medium heat, add the garlic herb paste and stir. The heat should be hot enough that you see a little bubbling in the paste but not so hot that it burns. Stir for a few minutes to activate the aromas.

  3. Stir in the coconut milk and allow ingredients to marry completely.

  4. Add coconut sugar, fish sauce, coriander powder, turmeric powder, curry powder, kosher salt and honey. Reduce heat. Simmer and stir to fully incorporate all ingredients.

  5. Slowly add the rest of the oil until the marinade becomes homogeneous, thick and slick. Remove marinade from wok and cool for 30-40 minutes.

  6. Slice tenderloin into 2 x 4 cm (1 x 2 in) strips and marinate for 1 hour.

  7. Skewer 4 strips onto a bamboo skewer, using 2/3 of the skewer.

  8. Grill skewers over high heat until charred and cooked as desired. Serve with peanut sauce (below).

Peanut sauce

  1. Add all ingredients to a saucepan and warm over low heat. Stir to incorporate all ingredients. Add a little water if it becomes too thick.

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