Chef Roem’s Signature Australian Best Fillet

Chef Roem’s Signature Australian Best Fillet with creamy mashed potato, seasonal vegetables & peppercorn sauce

Ingredients

Main

1. 250g Australian best fillet (Filet Mignon)
2. 20g butter
3. 1 sprig rosemary
4. 2 cloves garlic, lightly crushed

Seasonal vegetables

1. 4 asparagus spears
2. 2 baby carrots
3. 3 cherry tomatoes
4. 2 broccoli florets

Peppercorn sauce

1. 10g onion, finely diced
2. 3g crushed peppercorns
3. 5g butter
4. 5g red wine
5. 100g gravy sauce
6. 5g salt
7. 5g whipping cream

Method

1. Prepare the Peppercorn Sauce

1. Melt the butter in a saucepan over medium heat.
2. Sauté the onion until translucent.
3. Add the crushed peppercorns and cook briefly until fragrant.
4. Deglaze with the red wine and allow it to reduce slightly.
5. Add the gravy sauce and simmer for 2–3 minutes.
6. Stir in the whipping cream and season with salt.
7. Keep warm until serving.

2. Prepare the Australian Best Fillet

1. Tie the fillet securely with butcher’s twine to maintain its classic filet mignon shape during cooking.
2. Bring the fillet to room temperature and season lightly with salt.
3. Heat a heavy skillet over high heat until very hot.
4. Sear the fillet for approximately 2–3 minutes on each side for medium-rare, depending on its thickness.
5. Add the butter, rosemary and garlic to the pan.
6. Baste continuously with the melted butter and aromatics to enhance flavour and achieve an even finish.
7. Remove the fillet from the pan and allow it to rest for 5 minutes.
8. Carefully remove the butcher’s twine before serving.

3. Finish the Vegetables

1. In the same pan, lightly sauté the asparagus, baby carrots, broccoli and cherry tomatoes for 1 - 2 minutes.
2. Season lightly to taste.

4. Plating

1. Create a smooth quenelle of creamy mashed potato on one side of the plate.
2. Place the Australian best fillet beside the mashed potato.
3. Arrange the asparagus, baby carrots, broccoli and cherry tomatoes neatly around the steak.
4. Spoon the peppercorn sauce alongside the fillet.
5. Finish with roasted garlic and a sprig of rosemary.

Chef Roem's Story

Originally from Phayao in Northern Thailand, Chef Roem (Mr. Ronachai Jaiboonta) moved to Phuket in the 1990s in search of new opportunities and a brighter future. What began as a journey for work soon became a lifelong connection to the island he now proudly calls home.

In 1997, Chef Roem joined the culinary team at Holiday Inn Resort Phuket, beginning a career that has now spanned nearly three decades. Through dedication, hard work, and an unwavering passion for cooking, he developed his skills across various kitchens while embracing the rich culinary influences that Phuket has to offer.

Over the years, Phuket became more than just a workplace. It became the place where Chef Roem built his life, raised his family, and established deep roots within the local community. His journey reflects the story of many hospitality professionals who arrived on the island with a dream and stayed to create a future.

Today, as one of the key culinary leaders behind Sam's Steak & Grill, Chef Roem brings together years of experience, respect for quality ingredients, and a genuine passion for hospitality. His cooking philosophy is simple: let exceptional ingredients speak for themselves while delivering memorable dining moments for every guest.

His Signature Australian best fillet embodies this philosophy perfectly: premium ingredients, classic techniques and careful attention to detail. It is a dish that reflects not only his culinary expertise, but also the dedication, craftsmanship and passion he has cultivated since first arriving in Phuket in 1997.

Just as Sam's Steak & Grill has been part of Patong's dining scene since 1991, Chef Roem has been part of its story since 1997.