How Does Gordon Ramsay Cook Filet Mignon in a Pan?

When it comes to cooking Gordon Ramsay Filet Mignon, precision and technique are key to achieving perfect results. Filet mignon, known for its unparalleled tenderness and mild flavor, is a cut that requires careful attention to bring out its best qualities. Gordon Ramsay, a world-renowned chef, has perfected the art of cooking this luxurious cut of beef, offering a simple yet effective method that results in a beautifully seared exterior and a juicy, tender interior.

In this guide, we will break down Gordon Ramsay’s step-by-step approach to cooking filet mignon in a pan, from preparation and seasoning to achieving the perfect sear and resting the steak. Whether you are new to cooking steak or looking to refine your skills, following Ramsay’s method will ensure you can recreate restaurant-quality filet mignon in the comfort of your own home.

For those looking to understand the nuances of steak cuts, including the differences between filet mignon and other steaks like ribeye or sirloin, check out Tatiana’s detailed guide on choosing the best cut for your meal.

What Makes Filet Mignon So Special?

Filet mignon comes from the beef tenderloin, a long, narrow muscle that runs along the backbone of the cow. This muscle is rarely used, which makes the meat exceptionally tender compared to other cuts. The name « filet mignon » translates from French as « cute filet, » and while it may be small, its texture is what makes it a prized cut.

Because filet mignon is so tender, it’s often chosen for special occasions or fine dining. However, the mildness of its flavor sets it apart from more marbled cuts like ribeye or strip steak, which are known for their stronger, beefier flavor. This means that filet mignon benefits from proper seasoning, cooking techniques, and accompaniments to bring out its best qualities.

If you’re interested in exploring how different steak cuts compare, including the unique texture of filet mignon versus other popular options, read this detailed comparison in Tatiana’s guide on steak and tenderloin.

Why Choose Filet Mignon?

Tender Texture: Filet mignon is often referred to as « fork-tender, » meaning it can be easily cut with a fork due to its softness.
Mild Flavor: It’s less flavorful than other cuts, making it a blank canvas for various herbs, seasonings, and sauces.
Versatility: While often seared in a pan, filet mignon can also be grilled, roasted, or cooked sous vide for different culinary effects.
Elegance: Its size and texture make it a luxurious choice for formal meals or celebrations.

Preparing Filet Mignon Before Cooking

Success in cooking filet mignon starts long before the steak hits the pan. Gordon Ramsay emphasizes the importance of preparation, which ensures that the meat cooks evenly and develops a rich flavor profile.

1. Bringing Filet Mignon to Room Temperature

One of the most common mistakes people make when cooking steak is starting with cold meat. Ramsay strongly advises that you remove the filet mignon from the refrigerator at least 30-60 minutes before cooking to bring it to room temperature. Why? Cold meat seared in a hot pan can result in an uneven cook—while the outside may sear beautifully, the inside can remain undercooked.

Room Temperature Importance: Bringing the steak to room temperature allows it to cook evenly and results in a juicier interior.
Pro Tip: Place the filet on a plate and cover it loosely with plastic wrap while it rests at room temperature. This prevents any unnecessary drying on the surface of the meat.

2. Seasoning the Filet Mignon

Seasoning is critical to bring out the subtle flavors of filet mignon. Ramsay keeps things simple by recommending sea salt and cracked black pepper as the foundation of seasoning. However, it’s important to be generous with the seasoning because the salt helps to create the crust during the searing process.

Why Use Salt and Pepper?: These two simple seasonings bring out the natural flavor of the meat without overpowering it. Ramsay often advises adding fresh garlic and herbs like rosemary or thyme to enhance the aroma and flavor during cooking.
Tip: Always season both sides of the steak and the edges as well. The thickness of filet mignon means it has more surface area that benefits from proper seasoning.

For a more in-depth look at seasoning various cuts of beef, check out Tatiana’s article on the best steak seasonings.

Cooking Filet Mignon: Step-by-Step Gordon Ramsay Style

Once your filet mignon is at room temperature and seasoned, it’s time to cook. Ramsay’s method involves a high-heat sear in a pan, followed by basting the steak with butter and aromatics like garlic and rosemary. For thicker cuts, he recommends finishing the steak in the oven.

Step 1: Preheat the Pan

Start by heating your pan over high heat. A cast iron skillet is preferred for this method because it retains heat exceptionally well, ensuring an even, high-temperature sear. Ramsay emphasizes the importance of getting the pan very hot before adding the steak—this is key to achieving a perfectly crisp crust without overcooking the inside.

Cast Iron or Stainless Steel?: While cast iron is ideal, you can also use stainless steel pans. Just make sure they are heavy-duty and capable of withstanding high heat.
Tip: You can test whether your pan is hot enough by adding a small drop of water. If it sizzles and evaporates immediately, your pan is ready.

Step 2: Sear the Filet Mignon

Once the pan is hot, add a small amount of neutral oil with a high smoke point (such as vegetable oil). Avoid using butter at this stage, as it can burn at the high temperatures needed for searing. Place the filet mignon in the pan and let it sear for 2-3 minutes on one side. Do not move the steak during this time, as this will interfere with the formation of the crust.

Searing Technique: Searing at high heat caramelizes the exterior of the meat, creating a golden-brown crust. This is a vital step in adding depth of flavor.
After 2-3 minutes, flip the filet and sear the other side for an additional 2-3 minutes.

Step 3: Baste with Butter and Aromatics

Once both sides of the filet have developed a crust, reduce the heat to medium. Add a few tablespoons of unsalted butter to the pan along with crushed garlic cloves and fresh rosemary sprigs. As the butter melts, tilt the pan and spoon the melted butter over the steak. This technique, known as basting, infuses the meat with rich, savory flavors while keeping it moist.

Why Baste?: Basting not only enhances the flavor but also keeps the filet mignon tender as it finishes cooking. The butter, combined with the garlic and rosemary, adds an extra layer of richness to the steak.

Step 4: Finishing the Steak in the Oven (For Thicker Cuts)

If you have a thick-cut filet mignon (over 1.5 inches), Ramsay recommends finishing it in the oven. Preheat your oven to 360°F and place the pan with the filet mignon inside for 3-5 minutes for medium-rare doneness. Adjust the time depending on your preferred level of doneness.

Oven Finish: The oven helps cook the center of the steak without overcooking the outside. This is especially useful for thick cuts that may not cook evenly in the pan alone.

For more on oven techniques, visit this guide to cast iron cooking, which offers in-depth tips on using a skillet for finishing steak.

Checking the Doneness of Filet Mignon

Determining the perfect doneness for filet mignon is essential for achieving the best results. Ramsay often uses the “press test” to check doneness by gently pressing the steak with his finger to feel how firm it is. However, the most foolproof way is by using a meat thermometer.

Rare: 120-125°F – Cool, red center.
Medium-Rare: 130-135°F – Warm, red center.
Medium: 140-145°F – Pink center.
Medium-Well: 150-155°F – Slightly pink center.
Well-Done: 160°F and above – No pink, fully cooked through.

Remember to remove the steak from the pan or oven when it’s 5°F below the target temperature. The filet mignon will continue to cook as it rests.

Why Resting Filet Mignon is Crucial

Resting the filet mignon after cooking is a non-negotiable step in Gordon Ramsay’s process. The resting period allows the juices to redistribute throughout the meat, ensuring that each bite is juicy and flavorful.

How to Rest the Steak: Once the filet mignon reaches the desired doneness, remove it from the pan and place it on a plate. Tent the steak loosely with aluminum foil and let it rest for 5-10 minutes. Avoid cutting into the steak too soon, as this will cause the juices to escape, leaving you with a drier piece of meat.

The key to a perfect filet mignon is not just in the cooking but in the patience you show while it rests. Cutting into it prematurely can undo all the careful cooking you’ve done.

Serving and Pairing Suggestions for Filet Mignon

Filet mignon is versatile and can be served with a variety of side dishes and sauces. Ramsay keeps the sides simple, allowing the steak to be the star of the plate.

1. Sides for Filet Mignon

Here are some of the most popular sides that pair perfectly with filet mignon:

Roasted Vegetables: Asparagus, Brussels sprouts, or carrots work well due to their natural sweetness, which contrasts with the richness of the meat.
Mashed Potatoes: A creamy side like garlic mashed potatoes adds both texture and a mild flavor that complements the steak.
Sautéed Spinach or Green Beans: These lighter, healthier options balance the richness of filet mignon.

For more side dish inspiration, check out Tatiana’s recipes, which include ideas for serving vegetables and grains with main dishes.

2. Sauces for Filet Mignon

Ramsay is known for his flavorful sauces, and filet mignon benefits from a sauce that enhances rather than overpowers its flavor. Popular sauce pairings include:

Peppercorn Sauce: Made with black peppercorns, heavy cream, and beef stock, this sauce adds heat and depth.
Red Wine Reduction: A classic sauce made by reducing red wine with shallots, beef broth, and a touch of butter. It brings out the natural flavors of the steak.
Béarnaise Sauce: A rich and tangy sauce made with clarified butter, egg yolks, and tarragon, perfect for adding complexity to the mild flavor of filet mignon.

3. Wine Pairings for Filet Mignon

Filet mignon pairs well with both light and bold red wines, depending on how it is seasoned and served. Ramsay often pairs filet mignon with a glass of Pinot Noir or Cabernet Sauvignon. Pinot Noir’s subtle tannins won’t overpower the delicate flavors of the filet, while Cabernet Sauvignon’s boldness can balance richer sauces.

Common Mistakes to Avoid When Cooking Filet Mignon

Even the most experienced cooks can make mistakes when cooking filet mignon. Here are some common pitfalls to watch out for:

Cooking Cold Meat: Always let the steak come to room temperature before cooking.
Using Butter for Searing: Butter has a low smoke point and can burn during the high-heat searing process. Use oil for searing and add butter later when basting.
Skipping the Resting Period: Failing to let the steak rest can cause it to lose its juices, leaving the meat dry.
Overcooking: Filet mignon is best enjoyed medium-rare to medium. Overcooking can result in a tough, dry steak.
Underseasoning: Because filet mignon has a mild flavor, don’t be afraid to season generously with salt and pepper.

Storing and Reheating Filet Mignon

If you have leftover filet mignon, it’s important to store and reheat it properly to preserve its tenderness and flavor.

How to Store Leftover Filet Mignon

Refrigeration: Place the filet in an airtight container and refrigerate it within 2 hours of cooking. Properly stored, it will last for 3-4 days in the fridge.
Freezing: If you don’t plan on eating the leftovers within a few days, you can freeze filet mignon. Wrap the steak tightly in plastic wrap and aluminum foil, then place it in a freezer bag. It will keep for up to 3 months.

How to Reheat Filet Mignon

Reheating filet mignon can be tricky, as you don’t want to overcook the already tender meat. Here are a few methods:

Oven Method: Preheat your oven to 250°F. Place the steak on a wire rack set over a baking sheet. Heat for 15-20 minutes, or until warmed through. This gentle method prevents the meat from drying out.
Stovetop Method: For a quicker method, reheat the steak in a pan over medium heat with a small amount of butter or oil. Cover the pan with a lid to retain moisture and heat for about 5 minutes on each side.
Sous Vide Method: If you have a sous vide machine, this is one of the best ways to reheat filet mignon without compromising its texture. Set the water temperature to around 130°F for medium-rare and let the steak reheat for about 30 minutes.

For more tips on reheating meat without sacrificing quality, see this useful guide.

FAQs

1. What is the Best Pan to Cook Filet Mignon In?

A cast iron skillet is the best choice for cooking filet mignon because it retains heat well and helps create an even sear. A stainless steel pan can also work if you don’t have cast iron, but avoid nonstick pans, as they don’t conduct heat as effectively.

2. How Long Should I Cook Filet Mignon in a Pan?

The cooking time depends on the thickness of the filet and the desired doneness. For a standard 1.5-2 inch thick filet, sear each side for 2-3 minutes and then finish in the oven for an additional 4-5 minutes for medium-rare.

3. Can I Use Butter Instead of Oil for Searing?

No, butter burns at high temperatures, which is why Ramsay advises using oil for the searing process. However, butter is perfect for basting after the filet has been seared.

4. Should I Finish My Filet Mignon in the Oven?

If your filet is thicker than 1.5 inches, finishing it in the oven ensures the inside cooks evenly without overcooking the exterior. For thinner cuts, stovetop searing may be sufficient.

Conclusion

Cooking filet mignon in a pan following Gordon Ramsay’s method is a surefire way to achieve a perfectly cooked steak every time. With a few simple ingredients and techniques, you can elevate this luxurious cut of beef into a restaurant-quality meal right at home. Whether you’re new to cooking steak or a seasoned home chef, mastering the art of pan-searing filet mignon will make you the star of your next dinner.

Remember to follow each step carefully, from bringing the meat to room temperature, to basting with butter, and most importantly, letting the filet rest before serving. With these tips, your next filet mignon will be tender, flavorful, and irresistibly delicious.

How Gordon Ramsay Perfectly Cooks Filet Mignon in a Pan