Gordon Ramsay’s Filet Mignon Recipe

This Gordon Ramsay’s Filet Mignon Recipe is a tender and juicy recipe, which is made with fresh garlic and rosemary. It’s a restaurant-quality dish, ready in about 1 hour and 10 minutes.

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Gordon Ramsay’s Filet Mignon Recipe Ingredients

• 2 filet mignons
• Salt & freshly ground black pepper (be generous)
• 1 tbsp oil
• 2 tbsp unsalted butter
• 5 garlic cloves, peeled
• 4 sprigs fresh rosemary (or a mix with thyme)

How To Make Gordon Ramsay’s Filet Mignon

1. Prep the steaks: Take the filet mignons out of the fridge 30 to 60 minutes before cooking to let them come to room temperature. Pat them dry with paper towels and season them very generously on all sides with salt and pepper.
2. Preheat the oven and skillet: Preheat your oven to 360°F (180°C). Place a cast iron skillet over high heat and let it get extremely hot, about 3-5 minutes.
3. Sear the steaks: Add the oil to the hot skillet. Carefully place the steaks in the pan, laying them away from you. Sear for 2-3 minutes per side, without moving them, until a deep, golden-brown crust forms.
4. Baste with aromatics: Turn off the heat. Add the butter, garlic cloves, and rosemary sprigs to the pan. As the butter melts, tilt the pan towards you and use a large spoon to continuously scoop the foaming butter and pour it over the steaks for about 30 seconds.
5. Finish in the oven: Transfer the entire skillet to the preheated oven. Bake for 2 to 8 minutes, depending on the thickness of the steaks and your desired doneness (about 5 minutes for medium-rare).
6. Rest the steaks: Remove the steaks from the skillet and place them on a cutting board. Cover them loosely with foil and let them rest for 5 to 10 minutes. This step is crucial.
7. Serve: Slice the steaks and serve immediately, spooning any of the remaining butter and garlic from the pan over the top.

Recipe Tips

• How do I get a perfect crust on my steak? A screaming hot pan and a dry steak are the secrets. Letting the steak sit at room temperature helps it cook more evenly, and patting it dry with paper towels before seasoning ensures you get a sear, not a steam.
• Why let the steak come to room temperature first? A cold steak will cook unevenly, often resulting in an overcooked exterior and a cold, raw center. Letting it rest on the counter allows the temperature to even out, ensuring a perfect cook from edge to edge.
• What does butter-basting do? Spooning the hot, aromatic butter over the steaks not only adds incredible flavor from the garlic and rosemary but also helps to cook the steak gently and keep it moist.
• Why is resting the steak so important? This is the most critical step. Resting allows the juices, which have been pushed to the center of the steak during cooking, to redistribute throughout the meat. If you cut into it too soon, all that flavor will spill out onto your cutting board.

What To Serve With Filet Mignon

This classic steak pairs perfectly with elegant steakhouse sides:

• Creamy mashed potatoes or potato gratin
• Roasted asparagus or sautéed green beans
• A simple red wine reduction sauce
• A crisp wedge salad

How To Store Filet Mignon

Refrigerate: Store leftover cooked steak in an airtight container in the refrigerator for up to 3 days. Reheat: Reheat gently in a skillet over low heat or in a low-temperature oven to avoid overcooking it.

Filet Mignon Nutrition Facts

• Calories: 300 kcal
• Carbohydrates: 1g
• Protein: 25g
• Fat: 22g
• Saturated Fat: 10g
• Sodium: 250mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Gordon Ramsay’s Prime Rib Roast Beef Recipe
• Gordon Ramsay Beef Liver Recipe
• Gordon Ramsay Corned Beef And Cabbage Recipe