Mastering filet mignon at home feels easy once you see how Gordon Ramsay builds layers of richness into every step!
A super hot pan is non-negotiable—you need fast heat to caramelize the outside without toughening the middle.
About halfway through, I smash a clove of garlic and add it to the butter as it foams up, spooning it constantly over the steaks.
One thing I appreciate about this technique is how it balances a tender center with a deep, savory outer layer.
After resting the steaks under foil for 5 minutes, the juices redistribute, and you get a steak that’s anything but dry.
How to Make Gordon Ramsay’s Filet Mignon
Ingredients
- 2 Steaks Beef Tenderloin Filet Mignon (6 oz. each)
- 2 tbsp Olive Oil
- 1 tbsp Kosher Salt
- 1 tbsp Black Pepper (cracked)
- 2 tbsp Butter
- 2 sprigs Rosemary
- 2 cloves Garlic (crushed)
Step-by-Step Instructions
Step 1:
Let your steaks sit out of the fridge for 30 minutes before you start. This helps them cook more evenly.
Step 2:
Pat the filets dry with paper towels, then season all sides with a generous amount of kosher salt and cracked black pepper.
Step 3:
Heat a skillet over high for a minute or two until it’s very hot, then pour in the olive oil.
Step 4:
When the oil starts shimmering, lay your steaks in and sear each side for about 2 minutes. You want a deep brown crust.
Step 5:
Turn the heat down to medium, toss in the butter, rosemary, and garlic, and tilt the pan so you can spoon the melted butter over the steaks for a minute or two.
Step 6:
Pop the whole skillet in a preheated oven at 400°F and roast for 5-7 minutes if you’re after medium-rare.
Step 7:
Let the steaks rest on a plate, loosely covered with foil, for at least 5 minutes before serving.
Tips and Tricks for Making This Recipe
Let the Steaks Rest
Letting your steaks sit out before cooking helps them cook more evenly and gives a better crust.
Use a Meat Thermometer
If you want to get your preferred doneness every time, a meat thermometer makes things much easier.
Sear in Batches if Needed
If your skillet is on the smaller side, cook the steaks one at a time so you don’t accidentally steam them.
Baste, Baste, Baste
Basting with that garlicky, herby butter isn’t just about flavor—it keeps the steak juicy and gives a beautiful finish.
Rest Before Slicing
Always let your steak rest under foil after cooking so it stays moist and tender when you cut into it.
What to Serve with Gordon Ramsay Filet Mignon
Garlic Mashed Potatoes
Creamy garlic mashed potatoes are a classic with filet mignon—they soak up the juices and just work.
The silky texture plays off the steak’s tenderness, and a sprinkle of chives or a drizzle of olive oil adds a little extra pop.
If you want to make it richer, use Yukon Gold potatoes and mash them with a splash of cream.
Roasted Asparagus
Roasted asparagus is a go-to for me. Easy to prep, quick to cook, and always looks impressive.
Just drizzle with oil, add some salt, and roast for a few minutes. That’s all you need for a side that feels restaurant-worthy.
I’ll sometimes squeeze a little lemon on top or add some parmesan for a twist.
Charred Broccolini with Chili Oil
Charred broccolini tossed in chili oil brings crunch and a bit of heat to the plate.
You get color and bold flavor that pairs well with steak, but doesn’t take over the meal.
Just throw it on a sheet pan, broil for a few minutes, then drizzle with spicy oil.
Sweet Corn and Avocado Salad
Mixing up a sweet corn and avocado salad is a great way to brighten up the plate.
The creamy avocado and sweet corn just work with a juicy steak, no question.
Add some red onion, cilantro, and a splash of lime juice to finish it off.
Crispy Smashed Potatoes with Herb Yogurt
If you’re craving potatoes with crunch, crispy smashed potatoes with herb yogurt dip are always a hit.
Boil baby potatoes, smash them, roast until golden, then top with a tangy yogurt mixed with dill or chives.
It’s fun to make and adds a crunchy bite with every forkful of filet mignon!
Variations and Substitutions
Herb and Aromatic Swaps
If you run out of rosemary or thyme, try fresh sage or oregano—you’ll still get great aroma.
Honestly, whatever hearty herbs you have on hand will give each batch its own twist.
Add a couple extra smashed garlic cloves or toss in a shallot if you want a deeper flavor.
Butter Basting Alternatives
You don’t have to stick with plain butter every time.
Sometimes I mix in olive oil or even a spoonful of beef tallow to make the crust richer.
Alternative Cuts
If filet mignon isn’t available, grab a center-cut sirloin or a thick small New York strip and use the same method.
These cuts taste fantastic with the same seasoning and pan-basting approach.
How to Store Leftover Gordon Ramsay Filet Mignon Recipe
Cool Before Storing
Let your filet mignon cool to room temp for about 20 to 30 minutes before you stash it away.
Make sure it’s not steaming so condensation doesn’t make it soggy in the fridge.
Storage Containers
I prefer using an airtight container or a sturdy zip-lock bag to keep the steak fresh and free from weird fridge odors.
If it’s sharing space with other food, wrap the steak in a bit of wax paper or parchment to keep the juice contained.
How Long It Lasts
Leftover filet mignon keeps in the refrigerator for up to three days if you seal it tightly.
Want to keep it longer? Freeze it for up to two months and you’ll have an easy meal ready to go.
Common Mistakes to Avoid
Using the Wrong Pan
Skip thin or nonstick pans—you just won’t get that deep crust you want. Cast iron or heavy stainless steel makes all the difference.
Let the pan get super hot before you add the steak. A solid pan holds heat and gives you the perfect sear.
I always wait for the pan to really heat up, even if I’m impatient. That patience pays off with a perfect crust.
Not Letting the Steak Rest
If you slice the steak right out of the pan, you’ll lose all the juices and end up with dry meat. Not ideal.
Give it at least five minutes to rest—even if you’re hungry—so the juices can settle back in.
That short wait means you get all the tenderness and flavor you worked for!
Skipping the Basting Step
If you skip basting with butter, garlic, and herbs, you’re honestly missing out on a ton of flavor—that step just gives you that unmistakable Gordon Ramsay vibe.
I grab a spoon and scoop the buttery mixture over the steak as it finishes up, and you can actually see it add this crazy gloss and aroma.
It might look like a tiny step, but trust me, it packs some serious punch in every bite.
Gordon Ramsay Filet Mignon Recipe
Ingredients
- 2 Steaks Beef Tenderloin Filet Mignon 6 oz. each
- 2 tbsp Olive Oil
- 1 tbsp Kosher Salt
- 1 tbsp Black Pepper cracked
- 2 tbsp Butter
- 2 sprigs Rosemary
- 2 cloves Garlic crushed
Instructions
- Let your steaks sit out of the fridge for 30 minutes before you start. This helps them cook more evenly.
- Pat the filets dry with paper towels, then season all sides with a generous amount of kosher salt and cracked black pepper.
- Heat a skillet over high for a minute or two until it’s very hot, then pour in the olive oil.
- When the oil starts shimmering, lay your steaks in and sear each side for about 2 minutes. You want a deep brown crust.
- Turn the heat down to medium, toss in the butter, rosemary, and garlic, and tilt the pan so you can spoon the melted butter over the steaks for a minute or two.
- Pop the whole skillet in a preheated oven at 400°F and roast for 5-7 minutes if you’re after medium-rare.
- Let the steaks rest on a plate, loosely covered with foil, for at least 5 minutes before serving.