This Filet Mignon recipe from Gordon Ramsay is easy, tasty, and incredibly juicy. Perfect for a romantic supper on Valentine’s Day or any other day!
I’ll show you how easy it is to prepare this dish so that you may impress your significant other with it.
What Exactly Is A Filet Mignon?
When a cow’s tenderloin is butchered, the resulting steak is known as filet mignon. The tenderloin is the most sensitive part of the cow because it has the least amount of connective tissue. The best way to prepare filet mignon, one of the most expensive cuts of steak, is to sear it in a hot pan.
Gordon Ramsay Filet Mignon Ingredients
- Filet steaks: Filet steaks/mignons vary per continent. In Europe, they’re sliced from one end of the beef tenderloin and weigh 3-4 oz. In the US, they’re sliced from the complete central tenderloin and approximately 6-8 ounces each. “Petite Filet Mignon” is a European cut available in the US. I used 6-ounce “standard American” steaks from the tenderloin. The only variation in the cooking procedure is time. Petite filet mignons cook quickly, so monitor them.
- Garlic: It is essential that you use fresh garlic cloves in this dish.
- Oil: To sear the steak, I employ a neutral frying oil. If you must use butter, save it for the oven and stick to oil. For the very high temperature we’ll be employing for the searing, oil is preferable to butter because of its lower burning point.
Internal Temperature For Beef Fillet
Checking the doneness of your Filet Mignons is easiest when using a food thermometer, especially if you are inexperienced with cooking such a delicate piece of meat.
No longer do I have to guess whether or not my meat is done since I use a food thermometer for every single dish I prepare or bake, even when it comes to the cake. Buy one! ASAP!
For various degrees of doneness, the following temperatures should be reached inside the meat:
- Rare: 125 degrees Fahrenheit, red with red juices.
- Medium Rare: Deep pink at 130°F with reddish fluids
- Medium: Light pink at 140°F with clearer juices
- Medium well: 150°F with a little pink center and clear juices
- Well done: 160°F, thoroughly cooked through, and no longer pink
The USDA recommends 145°F for beef, followed by a 3-minute rest. Fillets cook rapidly this way. The hot skillet transfers heat well. The steak requires a flaming hot sear and then a medium-high oven temperature (360°F) at this stage. My thick Filet Mignons were medium-rare in 3 minutes.
How To Make Gordon Ramsay Filet Mignon
- Remove the fillet steaks from the refrigerator 30-60 minutes before cooking. Unwrap, season, and place on a counter plate. Do not omit this step for the best results.
- Preheat the oven to 360°F once you’re ready to cook. For 3-5 minutes, heat a medium cast iron skillet over high heat. When the oil is heated, carefully pour it in (watch out for splatters). Sear the Filet Mignon for 2-3 minutes per side (1-2 minutes per side for Petite Filet Mignons), or until browned and crusty. Remove the skillet from heat immediately.
- Add butter, garlic, and rosemary to the skillet with care. Bake for 2-8 minutes, depending on the desired doneness (see notes for internal temperatures; remove skillet from oven once the internal temperature is 5-10°F below the desired temperature).
- As a general guideline, 5 minutes will give medium-rare fillet steaks. 3-4 minutes for medium-rare fillet steaks 2 minutes produces rare fillet steaks. 6-7 minutes for medium-well and 8 minutes for well-done fillet steaks The precise timing is determined by the weight and thickness of your Filet Mignon.
- Place the steak on a platter after removing it from the pan. Tent with foil and set aside for 5-10 minutes (do not skip rest). Serve with garlic cloves and skillet butter.
What To Serve With Filet Mignon?
- Roasted baby potatoes
- Smashed potatoes
- Tuna Salad Nicoise
- Air Fryer French Fries
- Roasted asparagus
- Sautéed green beans
- Roasted broccoli
- Roasted brussels sprouts
Air Fryer Instructions
It is possible to achieve ideal results by finishing the steak in an air fryer. While the meat is being seared, preheat the air fryer on high for 5 minutes. Air fry your Filet Mignons for 2-3 minutes at 360°F, then turn off the air fryer and leave them in the basket with the lid almost closed for a further 1-3 minutes, or until they reach the appropriate internal temperature.
How To Store Filet Mignon Leftovers?
Filet Mignon leftovers should be stored in shallow airtight containers or securely wrapped in heavy-duty aluminum foil or plastic wrap in the refrigerator to maintain safety and quality. It will keep in the fridge for three to four days if properly refrigerated after being prepared.
Recipe Tips
- What, no reversible searing? Not coming from me, I’m afraid. Even though the reverse sear has its fervent believers, I’ve tried it so many times and with so many different kinds of steak cuts that I’ve pretty much given up on it. Things work out OK, but I much like the “traditional” approach.
- When I prepare meat sous-vide, only then, do I ever reverse sear since it makes perfect sense to me? I usually start by searing the meat and then finish it in the oven. If you ask me, it’s perfect, and I’m a firm believer that you shouldn’t mess with a successful formula.
- Tender beef at room temperature: Filet mignons should be taken out of the refrigerator 30-60 minutes before cooking. This is essential if you want a tender, juicy fillet. Remove from packaging, and serve as is or with your favorite seasonings. Then, wait 30 minutes to an hour before beginning by setting them out on the counter.
- Temperature and time: Maintain a quick, high heat sear. You want a lovely, caramelized crust on the surface, but you don’t want the heat to penetrate too deeply into the inside just yet.
- Keep your hands off the meat during cooking. After two or three minutes, thoroughly inspect the underside. Wait a little longer to remove the meat from the pan if it isn’t coming loose. Don’t worry if the crust isn’t perfect; just keep baking it.
- Thermometer: If you’re going to be working with meat, you should get a thermometer that has a probe you can insert into the meat and attach to the thermometer with an oven-safe wire. After placing the fillet in the oven with the thermometer still inside and closing the door, you may remove it at the ideal doneness.
- The thermometer should be inserted sideways, not vertically. Improves readability and simplifies the process.
- Increasing the oven temperature to a high setting is unnecessary while finishing the steak. You want the heat to go through the steak without overcooking the outside, so make sure the pan is quite hot before adding the meat.
- To make the pan sauce, just combine the butter, garlic, and rosemary with the juices left in the pan after searing. Cook for two to three minutes in a skillet over medium heat and serve with fillet steaks.
- Avoid cutting corners by skipping the resting time, which helps keep the meat soft and full of flavor. I know you really want to dive straight into that sizzling Filet Mignon, but please don’t.
- Cutting: Always cut against the grain, not with it. It’s less complicated, presents better visually, and tastes better, in my not-scientifically-backed opinion.
Gordon Ramsay Filet Mignon
This Filet Mignon recipe from Gordon Ramsay is easy, tasty, and incredibly juicy. Perfect for a romantic supper on Valentine’s Day or any other day!
Ingredients
- 2 Filet Mignons
- salt and ground black pepper to taste, season generously
- 1 tablespoon oil
- 2 tablespoons unsalted butter
- 5 cloves garlic peeled
- 4 sprigs fresh rosemary
Instructions
- Remove the fillet steaks from the refrigerator 30-60 minutes before cooking. Unwrap, season, and place on a counter plate. Do not omit this step for the best results.
- Preheat the oven to 360°F once you’re ready to cook. For 3-5 minutes, heat a medium cast iron skillet over high heat. When the oil is heated, carefully pour it in (watch out for splatters). Sear the Filet Mignon for 2-3 minutes per side (1-2 minutes per side for Petite Filet Mignons), or until browned and crusty. Remove the skillet from heat immediately.
- Add butter, garlic, and rosemary to the skillet with care. Bake for 2-8 minutes, depending on the desired doneness (see notes for internal temperatures; remove skillet from oven once the internal temperature is 5-10°F below the desired temperature).
- As a general guideline, 5 minutes will give medium-rare fillet steaks. 3-4 minutes for medium-rare fillet steaks 2 minutes produces rare fillet steaks. 6-7 minutes for medium-well and 8 minutes for well-done fillet steaks The precise timing is determined by the weight and thickness of your Filet Mignon.
- Place the steak on a platter after removing it from the pan. Tent with foil and set aside for 5-10 minutes (do not skip rest). Serve with garlic cloves and skillet butter.
Notes
- What, no reversible searing? Not coming from me, I’m afraid. Even though the reverse sear has its fervent believers, I’ve tried it so many times and with so many different kinds of steak cuts that I’ve pretty much given up on it. Things work out OK, but I much like the “traditional” approach.
- When I prepare meats sous-vide, only then, do I ever reverse sear, since it makes perfect sense to me? I usually start by searing the meat and then finish it in the oven. If you ask me, it’s perfect, and I’m a firm believer that you shouldn’t mess with a successful formula.
- Tender beef at room temperature: Filet mignons should be taken out of the refrigerator 30-60 minutes before cooking. This is essential if you want a tender, juicy fillet. Remove from packaging, and serve as is or with your favorite seasonings. Then, wait 30 minutes to an hour before beginning by setting them out on the counter.
- Temperature and time: Maintain a quick, high heat sear. You want a lovely, caramelized crust on the surface, but you don’t want the heat to penetrate too deeply into the inside just yet.
- Keep your hands off the meat during cooking. After two or three minutes, thoroughly inspect the underside. Wait a little longer to remove the meat from the pan if it isn’t coming loose. Don’t worry if the crust isn’t perfect; just keep baking it.
- Thermometer: If you’re going to be working with meat, you should get a thermometer that has a probe you can insert into the meat and attach to the thermometer with an oven-safe wire. After placing the fillet in the oven with the thermometer still inside and closing the door, you may remove it at the ideal doneness.
- The thermometer should be inserted sideways, not vertically. Improves readability and simplifies the process.
- Increasing the oven temperature to a high setting is unnecessary while finishing the steak. You want the heat to go through the steak without overcooking the outside, so make sure the pan is quite hot before adding the meat.
- To make the pan sauce, just combine the butter, garlic, and rosemary with the juices left in the pan after searing. Cook for two to three minutes in a skillet over medium heat and serve with fillet steaks.
- Avoid cutting corners by skipping the resting time, which helps keep the meat soft and full of flavor. I know you really want to dive straight into that sizzling Filet Mignon, but please don’t.
- Cutting: Always cut against the grain, not with it. It’s less complicated, presents better visually, and tastes better, in my not-scientifically-backed opinion.
Nutrition
Calories: 640kcalCarbohydrates: 3gProtein: 48gFat: 48gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 160mgSodium: 1890mgPotassium: 35mgFiber: 0.2gSugar: 0.1gVitamin A: 357IUVitamin C: 2mgCalcium: 19mgIron: 4mg
Tried this recipe?Let us know how it was!