Gordon Ramsay Filet Mignon Recipe - TheFoodXP (2024)
Written By Yamini Rathore / Published on February 22, 2023 / Last updated on December 29, 2023
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I have tried many Filet Mignon dishes from different chef’s but what I found is Gordon Ramsay’s filet mignon recipe is the best and easiest. In California, I ordered Filet Mignon in Gordon Ramsay’s restaurant and it was literally breathtaking.
I thought about asking the chef about the recipe, but I was too hesitant. So, I bought his recipe book and made Filet Mignon from his recipe book and it tasted the same as the restaurant.
To make Gordon Ramsay’s Filet Mignon, first season the steaks with olive oil, salt, and pepper. Then, cook the steaks in a skillet for 2-3 minutes. Once you have seared the steaks, place them in the oven at 125° F for 5 minutes. Serve hot.
This is just an overview of the recipe. Follow the detailed list of equipment, ingredients, nutritional facts, and instructions to make the recipe. But before going to the complete recipe, let’s check out some other recipes by some famous chefs.
What's In The Post
Other Gordon Ramsay Recipes That You Can Try
Gordon Ramsay Beef Wellington
Gordon Ramsay Hamburger
Gordon Ramsay Belly Of Pork
Gordon Ramsay Rocket Mushroom And Bacon Quiche
Gordon Ramsay Turkey
Gordon Ramsay Vegetarian Lasagna
Gordon Ramsay Steak Pie
Gordon Ramsay Beef And Guinness Stew
Gordon Ramsay Shrimp Scampi
Gordon Ramsay Pizza Dough
What Equipment Will You Need To Make Gordon Ramsay Filet Mignon?
Oven – Roast the filet mignon in the oven for that juicy roasted steak.
Skillet – Use the skillet to sear the steaks, This gives them a slightly charred flavor. Use a heat-proof skillet so that you can place it in the oven directly.
Cooking Thermometer – The cooking thermometer comes in handy when checking the internal temperature of the meat. It is a sure shot way to know if it has cooked properly.
How Much Time Will You Need To Make Gordon Ramsay Filet Mignon?
Preparation Time
Cooking Time
Total Time
10 Minutes
10 Minutes
20 Minutes
What Ingredients Will You Need To Make Gordon Ramsay Filet Mignon?
Mignon Steaks – The beef tenderloin is the best choice for this recipe. It becomes juicy and tender when cooked.
Olive Oil – Drizzle a little olive oil over the steaks so that it doesn’t dry up in the oven.
Kosher Salt – Add salt to your taste.
Black Pepper – Season your steak well before and after cooking it. A pinch of black pepper would be the best option to season the steak.
Steps To Make Gordon Ramsay Filet Mignon
1. Preparing The Steak
Start by preheating the oven at 400°F. Drizzle some olive oil over the steaks and sprinkle salt and pepper on both sides of the steak.
2. Searing And Roasting
In the preheated oven, heat the skillet until it is ready and place the steaks in it. Sear the beefsteak for 2 ½ minutes from each side until it turns brown. After the cooking process, place steaks in the oven for 5 minutes.
Check the temperature of heat with a cooking thermometer and when the temperature reaches 125°F, remove them from the oven. Let them rest for some time and then serve them hot.
Nutritional Information
Calories
248 kcal
Fat
28 g
Saturated Fat
4 g
Cholesterol
101 mg
Sodium
75 mg
Potassium
2 mg
Protein
36 g
Calcium
5 mg
Iron
1 mg
How Will The Gordon Ramsay Filet Mignon Look And Taste Like?
The steak looks brown and perfectly seared. Cut it with a knife and you’ll see a white and slightly pink color. The steak is juicy, flavorful, and perfectly seasoned. The meat has a seared taste. the olive helps a lot to keep the steak juicy. This is the perfect example of a simple yet stunning recipe.
I have tried many Filet Mignon dishes from different chefs but what I found is Gordon Ramsay's filet mignon recipe is the best and easiest. In California, I ordered Filet Mignon in Gordon Ramsay's restaurant and it was literally breathtaking.
Drizzle some olive oil over the steaks. Sprinkle salt and pepper on both sides of the steak.
In the preheated oven, heat the skillet until the pan is ready.
In the skillet, place the steaks. Sear for 2 ½ minutes from each side until it turns brown.
After the cooking process, place steaks in the oven for 5 minutes.
Check the temperature of heat with a cooking thermometer and when the temperature reaches 125° F, remove them from the oven.
Let them rest for sometime and then serve them hot.
Video
Notes
For the best steak, you should try to reverse sear the meat. This way, you get a crispier outside and a juicier interior – just like at the restaurant. If you want to learn how to do this, check out how to manage this with a grill, on the stove, and in an oven.
Keyword Filet Mignon, Gordon Ramsay, Gordon Ramsay’s Filet Mignon
Tried this recipe?Let us know how it was!
Frequently Asked Questions (FAQs)
What is Gordon Ramsay’s most famous recipe?
Gordon Ramsay’s most famous recipe is beef wellington.
What temperature does Gordon Ramsay cook steak in oven?
Gordon Ramsay cook steak in oven at 400°F.
What is Gordon Ramsay’s favorite steak?
The chef’s favorite steak is rib-eye.
How does Gordon Ramsay cook filet mignon in the oven?
To make Gordon Ramsay’s Filet Mignon, first season the steaks with olive oil, salt, and pepper. Then, cook the steaks in a skillet for 2-3 minutes. Once you have seared the steaks, place them in the oven at125° F for 5 minutes.
So, this was Gordon Ramsay’s recipe for filet mignon. Cook this up in your kitchen and tell me in the comments how well you liked it. I’d love to hear from you. See you next time!
Heat a few tablespoons of oil in a 12-inch cast iron pan until it begins to shimmer. Put the steaks in the pan, rub-side down and cook until a crust forms, about 3 minutes. Turn the steaks over, lower heat a bit and continue cooking until medium-rare doneness, about 4 minutes longer.
Last night we had an interesting cut of beef. The proper name is 'Tares Major'. It is a cut from the Chuck section right below the front leg. It was just as tender as a filet with a whole lot of beef flavor and at a fraction of the cost of the filet.
Because the short loin is tucked under the cow's ribs and next to the cow's backbone, the musculature bears little weight and contains minimal connective tissue, keeping the meat beautifully soft and tender. Filet is prized for its wonderful mouth texture — it practically melts — and delicate yet beefy flavor.
Heat a large (10-inch) cast-iron skillet over high heat for 5 to 7 minutes. ...
Transfer the steaks from the skillet to a sheet pan (set the skillet aside) and place in the oven for 8 to 12 minutes, until the steaks register 120 degrees F on a meat thermometer for medium rare.
Sear both sides for 1–2 minutes, then reduce to medium heat and continue to grill for the times listed in the Cooking Times Chart below. Turn about 1 minute prior to the halfway point.
Go for oil, it has a higher smoke point. You need a hot skillet to properly sear a steak, hot enough that a pat of butter will begin to burn before it melts completely. You don't want to sear your steak in burnt butter. So reach for some oil when searing steaks.
Broiling steak gives it a quick sear that baking does not. However, if cooking past medium-rare, broiling could crisp the outside of filet mignon too much while not cooking the inside enough.
Ideally, you should get the temperature to around 450-degrees on a gas grill or set your filets on a grill rack directly over medium coals on a charcoal grill. Doing so will give them that incredible sear you'd get from a pan sear, leaving the outside somewhat crisp and the inside soft and tender.
Why the scorn? Because filet is super lean, it lacks the necessary intramuscular fat that imbues a truly delectable steak with its signature rich flavor. Without that gorgeous (and flavorful!) marbling, filet can become dry if it's cooked past medium, and it also needs a little help to achieve a distinctive flavor.
Technically, filet mignon is as kosher as any other cut of meat. The problem with filet mignon and other cuts from the rear is that they are located near the sciatic nerve and fatty deposits known in Hebrew as chelev, which are Biblically forbidden.
These cuts—ribeye, New York strip loin, and filet mignon—can certainly be dubbed the best, and few will disagree. “Filet is the most tender cut, but has the least amount of flavor. Ribeye is the most flavorful, but the least tender of the three, and New York is in the middle.” Flannery explains.
Not when cooking in a pan (unless your pan is HUGE). The steak tends to steam, you want the moisture to escape. If you do want to cover it, at least wait until it's mostly done cooking and remove any juices from the bottom of the pan. The lid can help trap heat and bring the inside to a higher doneness.
It is usually cut in 8- or 10-ounce portions and is considered a “lady's choice.” The cut comes from the tenderloin, the most tender muscle of the animal, which runs along the spine of a steer. Smaller portions cut at the end are called mignon, or “small” in French.
Filet mignon is best cooked rare or medium-rare, as this will ensure that it remains soft and moist. Remove the meat from the refrigerator 30 minutes before cooking so that it has time to come to room temperature. Starting with steak at room temperature ensures more even cooking.
Pan Preheating: Heat a heavy skillet or a grill pan over high heat. You want the pan to be extremely hot. Cooking the Steak: Add a drizzle of olive oil to the pan, then carefully place the steak in the pan. Allow it to sear without moving it for a couple of minutes.
“You should only touch your steak three times; once to put it in the pan, once to flip it, and once to take it out of the pan.” This oft repeated mantra is one of the most frequently peddled bits of advice for the novice steak (or burger) cook.
Try to place them in the middle of the oven and bake for 25-30 minutes depending on the thickness of your steaks. Every ten minutes, flip the steaks in the oven. You will begin to see juices forming under the steaks and flipping them every 10 minutes make them cook more evenly as well as keeps the top from drying out.
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