Gordon Ramsay Filet Mignon Recipe [+Tips]

I remember the first time I tried Gordon Ramsay’s filet mignon. it was at a small dinner party and the moment I bit into that perfectly cooked steak, I was hooked. It’s not just any steak; it’s a celebration on a plate. Gordon’s version is all about simplicity and technique, letting the natural flavors of the filet shine through with just a few expert touches.

• Filet mignon means ’dainty fillet’ in French. a tender, lean cut from the smaller end of the beef tenderloin.
• Gordon’s approach focuses on seasoning, searing and finishing in the oven for a tender, juicy center.
• The key is balancing a crisp, flavorful crust with a melt-in-your-mouth interior.
• It’s elegant but approachable. no complicated sauces or distractions.
• Perfect for special occasions or whenever you want to impress with a restaurant-quality steak at home.

Gordon Ramsay Filet Mignon Recipe

Ingredients Needed

When I first cooked this recipe, I was surprised by how few ingredients you need-quality is what really matters here.

• Filet mignon steaks: Ideally 1.5 to 2 inches thick, about 6-8 ounces each.
• Sea salt: Coarse or flaky, to draw out flavor.
• Freshly ground black pepper: For that perfect bite.
• Olive oil or vegetable oil: For searing; use something with a high smoke point.
• Butter: Adds richness and helps develop a beautiful crust.
• Fresh thyme or rosemary: Aromatics to infuse flavor during cooking.
• Garlic cloves: Slightly crushed, to flavor the butter while basting.

Optional but recommended:

• Shallots: Finely chopped for a subtle sweetness in the pan sauce.
• Red wine or beef stock: For deglazing and making a simple pan sauce.

Equipment Needed

I learned early on that the right tools make all the difference with filet mignon.

• Heavy skillet or cast-iron pan: Retains heat and creates a perfect sear.
• Tongs: To flip steaks without piercing them.
• Oven-safe pan or skillet: For finishing the steaks in the oven.
• Meat thermometer: To ensure perfect doneness without guessing.
• Basting spoon: For spooning butter over the steak while cooking.
• Aluminum foil: To rest the steak and keep it warm.

Bonus:

• Small saucepan: If you want to make a quick pan sauce.
• Cutting board and sharp knife: For resting and slicing the filet.

Ingredient Science Spotlight

Let me geek out for a second on why these ingredients work so well together.

• Filet mignon is super lean with little connective tissue which makes it incredibly tender but prone to drying out if overcooked.
• Salt draws out moisture initially but then reabsorbs it, helping the meat retain juiciness and develop a flavorful crust.
• Pepper adds a spicy warmth that complements the natural beef flavor without overpowering it.
• Butter melts at a low temperature, carrying flavors from garlic and herbs deep into the steak’s surface while browning the exterior.
• High heat searing creates the Maillard reaction. that browning effect that adds complex, savory flavors.
• Resting the steak allows the juices to redistribute, preventing the classic ’steak dry-out’ mistake.

Instructions To Make Gordon Ramsay’s Filet Mignon

Cooking this steak is all about timing and attention. Here’s how I do it step-by-step:

1. Prepare The Steaks

   • Take the filet mignons out of the fridge 30 minutes before cooking to reach room temperature.
   • Pat them dry with paper towels for better searing.
   • Season generously with sea salt and freshly ground black pepper.

2. Preheat Your Pan

   • Heat your skillet on high until very hot.
   • Add a splash of oil and swirl to coat.

3. Sear The Steaks

   • Place steaks in the pan; don’t overcrowd.
   • Sear for about 2-3 minutes per side until a golden-brown crust forms.

4. Add Aromatics And Butter

   • Reduce heat to medium-low.
   • Add butter, crushed garlic and thyme or rosemary to the pan.
   • Tilt the pan slightly and spoon the melted butter over the steaks repeatedly for about 1-2 minutes.

5. Finish In The Oven

   • Transfer the skillet to a preheated oven at 400°F (200°C).
   • Cook for 4-6 minutes for medium-rare (internal temp ~130°F/54°C).
   • Use a meat thermometer for precision.

6. Rest The Steak

   • Remove steaks from pan.
   • Tent loosely with foil and rest for 5-10 minutes.

7. Optional Pan Sauce

   • Sauté shallots in the pan juices.
   • Deglaze with red wine or beef stock.
   • Reduce until thickened and spoon over the steak.

Common Mistakes & Fixes

I’ve made these errors myself plenty of times. Here’s how to avoid them:

• Steak too cold: Cook unevenly and toughen. Fix: Let steaks come to room temp before cooking.
• Overcrowding the pan: Steaks steam instead of sear. Fix: Cook in batches or use a bigger pan.
• Not drying the steak: Moisture prevents browning. Fix: Pat steaks dry before seasoning.
• Skipping the rest: Juices run out and steak dries. Fix: Always rest steaks after cooking.
• Using low heat: No crust forms. Fix: Sear over very high heat initially.

Smart Substitutions

If you can’t find filet mignon or want to try something different:

• Tenderloin tips: Less expensive and similar in texture.
• Ribeye or strip steak: More marbled, richer flavor but less tender.
• Herbs: Swap thyme/rosemary for sage or oregano.
• Butter: Use ghee or clarified butter for a higher smoke point.
• Oil: Avocado oil works great for searing.

FAQs

What Makes Gordon Ramsay’s Filet Mignon Recipe Special?

His recipe stands out because of the perfect balance of seasoning, high heat searing, and resting the meat for a juicy and tender result.

What Ingredients Do I Need For Gordon Ramsay’s Filet Mignon?

You’ll need filet mignon, olive oil, butter, garlic, fresh thyme, salt, and pepper.

How Long Should I Cook The Filet Mignon For Medium-rare?

Cook the filet for about 4-5 minutes on each side on high heat, then rest it for 5 minutes to keep it juicy.