Beef fillet with Thai pad krapao sauce, mushrooms and coconut milk

 This dish is a quick fusion between classic Thai flavours and a Western-style beef fillet. Instead of making pad krapao paste from scratch, I used the Lobo Thai Basil Pad Krapao sauce base, which delivers that unmistakable hit of holy basil, chilli and garlic in minutes. Paired with tender beef fillet and softened with coconut milk, it becomes rich, aromatic and surprisingly elegant. And the colours are vibrant.

The sauce is built around sautéed onions, red chillies, mushrooms and sweet corn, which bring both texture and balance to the heat. A squeeze of lime juice at the end sharpens everything and keeps the dish lively. The beef is cooked rare to medium-rare, then sliced and laid directly into the sauce so it stays juicy without overcooking.

Finished with fresh coriander and chives, this is comfort food with a Thai accent, ideal for a fast but impressive dinner.

Ingredients (2 servings)

Beef fillet

Lobo Thai Basil Pad Krapao sauce base

Button mushrooms, halved

Sweet corn

Red chilli, finely sliced

Onion, finely chopped

Coconut milk

Fresh lime juice

Fresh coriander

Chives

Neutral oil

Method

Sear the beef fillet quickly in a very hot pan until nicely coloured but still rare inside. Rest and slice.

In the same pan, add a little oil and sauté onion and red chilli. Add mushrooms and cook until softened. Stir in corn, then add the pad krapao sauce base and a splash of water if needed. Pour in coconut milk and let the sauce simmer gently.

Finish with lime juice, adjust seasoning, then return the sliced beef briefly to the pan or plate it directly into the sauce. Garnish with fresh coriander and chives.

You enjoyed this recipe? Check out this other great fusion idea:

Tikka chilli

Or this delicious beef recipe:

Marpo tofu beef