The bad boy of the British culinary scene, Gordon Ramsay is a chef, restaurateur and television personality, with restaurants in several countries and a total of seven Michelin stars. Known for his bluntness and short temper as well as his cooking, Ramsay has starred in competitive cookery shows on both sides of the Atlantic, including Hell’s Kitchen, The F Word, and Ramsay’s Kitchen Nightmares, where his frequent, profanity-laden outbursts have made him a controversial but compelling character.
But love him or loathe him, there’s no denying Ramsay’s talent as a chef, and his simple recipe for a mouthwatering Filet Mignon is one of our favourites.
Gordon Ramsay's Fillet Mignon: the recipe
Filet Mignon (sometimes known as Fillet Steak) is the tenderest cut of beef, known for its mild flavour and melt-in-the mouth texture. It is cut from the short end of the tenderloin, a non weight-bearing muscle, which means less marbling and a softer, juicier steak. Filet Mignon can be quite expensive when dining out, but follow these recipes from the expert, and you can cook the perfect steak in your own kitchen.
Gordon Ramsay’s Fillet Mignon on the stove
To cook Gordon Ramsay's Fillet steak on the stove, you will need:
2 6oz Filet Mignon steaks, with the fat trimmed
Salt and pepper to season
A bunch of rosemary
A bunch of thyme
Garlic cloves, crushed
A nob of butter
A heavy pan
For the best results, your steaks should be at room temperature when you start cooking, so remember to leave them on the counter for around 30 minutes to after you take them out of the fridge.
Follow this method:
While you’re waiting, place a heavy pan on the stove and turn up the heat. Your pan should be at a medium heat for cooking this type of steak.
When you’re happy the steak is at room temperature, season liberally with salt and pepper. Ramsay advises that around 35% of your seasoning will be lost in the pan, so add a little more than you think you’ll need.
Pour some olive oil into the pan and swirl to ensure even coverage, then place your steaks into the pan, along with the garlic, rosemary and thyme.
Filet Mignon is best cooked medium-rare or medium to fully appreciate the tenderness of the meat. If you want your steaks to be medium-rare, cook for around 3 ¼ minutes on each side and check the firmness with some tongs (or your fingers if you’re careful).
When done, your steak should be the same consistency as the pulse point on your wrist. For rare steaks, cook for 4 ½ minutes on each side, until they are the same firmness as your chin.
Once the steaks are seared on both sides, pick them up with your tongs and roll slowly around the pan to seal the sides. Next, add the butter, and heat until it bubbles and caramelises.
Tilt the pan slightly so the juices, olive oil and butter pool together, then take a spoon and baste the steaks in the mixture for added flavour.
Rest the steaks for 5 -10 minutes to allow the flavours to develop.
When serving, cut along the grain, and make sure your slices are at least ¼ inch to keep them as succulent as possible.
Gordon Ramsay's fillet mignon in the oven
If you prefer, there is also a recipe from Gordon Ramsay for cooking your filet steak in the oven.
For this, you will need:
2 6oz fm steaks, trimmed of fat
Olive oil spray
Salt and pepper to season
A heavy oven-safe skillet
A meat thermometer
Follow this method:
As before, lay out your steaks for around 30 minutes to bring them to room temperature. While you are doing this, preheat your oven to 400°F and heat your skillet on the stove.
When the steaks are ready to cook, spray them lightly with the olive oil, and season well with the salt and pepper.
Put the steaks on the skillet and cook for 2 - 2 ½ minutes on each side, then sear the edges until browned. Now move the skillet from the stove to the oven, and cook for a further 4 - 5 minutes.
To check if your steaks are cooked, simply insert the meat thermometer into the side of the meat and check the temperature.
For medium-rare steaks, remove at 125°F, and for medium, remove at 130°F. As before, rest your steaks for 5 - 10 minutes and then cut into juicy, ¼ inch slices before serving.
Meat-lovers will enjoy getting their teeth into Ramsay’s succulent beef wellington. Spread with an aromatic mixture of pâté, mushrooms and thyme, and wrapped in a golden pastry crust, it’s a delicious treat for any carnivore, and completely gluten-free.
If you prefer pork, let Ramsay show you how to cook a classic British roast: pork belly, slow-cooked with fragrant vegetables, and with salt rubbed into the skin for the perfect crispy crackling.
For a taste of the Mediterranean, try this vibrant marinara sauce, made from juicy San Marzano tomatoes, and flavoured with onions, basil, olive oil and red wine. Ramsay recommends adding some red chilli flakes for an extra kick.
Finally, for a gourmet twist on your favourite takeout, Ramsay's recipe for buttermilk fried chicken is a must. Coated in a crisp, spicy batter and served with tangy pickled celery, it’s the perfect treat for you and your family to share.
The beef tongue is a delicacy in many countries, and there are a surprising number of different ways to serve it. Smoked is one of them. If you’re new to smoked beef tongue, our recipe is a great place to start
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