Hi Tei, I'm so happy to hear you enjoyed this! Good call on adjusting the heat of the sauce. It's pretty spicy for me and I love spicy food.

This is an awesome and flavorful recipe. The 'faux fillet' we got from the local boucherie worked well. We overcooked the meat, but it wasn't dry but still tender because of marinating it 24 hours. We doubled the sauce since we had more meat (for a couple of dinners for two), but not the amount of chili flakes -- the sauce was still very very spicy hot. After two years in France we have lost our heat tolerance we had when living in the South-East Asia.