Gordon Ramsay Filet Mignon Recipe
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.
Servings: 2
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.