Oriental Style Beef Filets with August Moon Sauce

These filet mignon steaks get the full treatment: marinated in soy sauce and oil, crusted with a mixture of chopped peanuts, grated chestnuts, garlic, and lemon pepper, then coated in fresh parsley and roasted at high heat. The result is a steak with a nutty, crunchy exterior and a tender, juicy center.

The August Moon sauce ties it all together. Orange juice, orange zest slivers, ginger, sugar, and cornstarch cook into a glossy, sweet-tart sauce with a warming ginger kick. Spooned over the peanut-crusted filets, the citrus brightness cuts through the richness of the beef.

Pricking the filets with a fork before marinating lets the soy sauce penetrate deeper than just the surface, seasoning the meat all the way through during the 30-minute rest.

Chef Tips

• Pat the peanut-chestnut mixture firmly onto the filets so it adheres during roasting. Loose crust falls off in the pan.
• Roast at high heat for 18 to 20 minutes for medium-rare to medium. Adjust timing based on thickness and your preference.
• Make the sauce while the filets bake. It only takes 5 minutes of stirring over low heat.
• Serve the extra sauce in a small pitcher so guests can pour as much as they want.

Variations

• Use cashews instead of peanuts for a milder, butterier nut crust.
• Add a tablespoon of soy sauce to the orange sauce for a savory-sweet teriyaki-like glaze.
• Swap the filet mignon for thick-cut New York strip for a more budget-friendly option.