Gordon Ramsay Filet Mignon Recipe - TheFoodXP (2025)

FAQs

How do top chefs cook filet mignon? ›

for Filet Mignon

Sear on high heat for 2 minutes on one side, then turn and move to indirect heat. Turn them 1 minute before the halfway point of the cooking time. For perfect doneness, we recommend you use a meat thermometer and use the Measuring Doneness chart below.

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.

Filet Mignon is always a favorite steak choice, prized for its tenderness and flavor. The best way to cook Filet Mignon is on the grill, but pan-seared Filet Mignon is also excellent. You can also broil Filet Mignon in the oven for an exceptional flavor.

I like to use a combination of oil and butter for cooking the steak. Make sure you use a high-smoke point oil. I like to use Avocado Oil, Grapeseed Oil, or Olive Oil. Extra virgin olive oil does not have that high of a smoke point so I do not suggest using it.

Use olive oil and butter to cook your Filet Mignon. Olive oil is best for holding up while cooking, the butter is used for basting. Add garlic cloves, cracked open but skin on, and a whole sprig of rosemary to your pan to flavor the butter. To "baste" the Filet Mignon, add the butter to the hot pan.

Flavour: Grilled steak has a distinct smoky flavor that comes from cooking it over an open flame. Texture: Grilled steak has a slightly charred exterior and a tender, juicy interior. Health: Grilling allows the fat in the steak to drip away, making it a healthier option than pan searing.

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.

Slow roast.

Bake until an instant-read thermometer inserted in the center of a steak registers about 115°F for medium rare, 20 to 30 minutes (start checking at 20 minutes). If you'd like the steak more rare or more well-cooked, add or subtract 10 degrees for each level of doneness.

Why is my filet mignon tough? ›

Filet Mignon Temperature Tip: Aim for an internal temperature of 130-135ºF, after resting, for medium-rare. Remember, there isn't much fat in the lean filet. Higher heat quickly denatures the protein strands, making them tough and chewy.

As a general rule, rest thinner cuts of meat for a minimum of 5-7 minutes. Thick cuts should rest for 10-20 minutes before you cut into them.

Let's get into it. First things first: Before cooking, let the meat rest at room temperature for about 30 minutes. Doing so will help take the chill off the meat, and in turn, keep the meat tender.

When deciding how to season Filet Mignon, salt and pepper are all you really need for this cut of beef. But beyond that, it's a matter of personal preference. Fresh rosemary and cracked black pepper are a popular flavor combination for this steak, as are garlic-based mixtures and those that feature thyme and marjoram.

Filet mignon is one exception to the full-of-flavor rule. It's not as beefy as other cuts, but it's one of the most tender cuts there is. Therefore, a marinade isn't the best option. However, it can benefit from an au jus or an herb butter placed on top after cooking for just the right amount of flavor.

Place a cast iron skillet over direct heat, and heat up some olive oil. Give both sides a light coat of SPG rub. Throw the steak on the cast iron, and let the steak sizzle for about 1 minute, then flip. Keep flipping every minute.

Now that you know you'll get a better-tasting steak, how often should you turn it over? Our Dallas steakhouse chefs do so about every 30 seconds, but as you're probably not grilling with a stopwatch, flip them as much as you want.