If you’re a steak lover looking to elevate your home cooking, you may have heard of the culinary genius, Gordon Ramsay. Known for his fiery personality and award-winning restaurants, Ramsay has a way of turning even simple dishes into extraordinary experiences. One such dish is filet mignon, a tender cut of beef that can easily become the star of your dinner table when cooked to perfection. In this comprehensive guide, we will explore how to cook filet mignon on the stove, following Gordon Ramsay’s approach to ensure your steak is not just good but absolutely sublime.
What Makes Filet Mignon Special?
Before we dive into the cooking process, it’s essential to understand what makes filet mignon a favorite among steak aficionados.
Filet mignon is cut from the tenderloin of a cow, which means it’s a muscle that doesn’t get much exercise. As a result, it has a buttery texture and rich flavor that is unparalleled. Filet mignon is also relatively low in fat compared to other cuts, making it a healthier choice with fewer calories while retaining an excellent taste profile.
Another appealing aspect of filet mignon is its versatility; it can be paired with a variety of sauces, sides, and wines, making it a star player in any home-cooked meal.
Gathering Your Ingredients
Before you start embracing your inner Ramsay, you need to gather the right ingredients.
Essential Ingredients for Perfect Filet Mignon
To capture the essence of Gordon Ramsay’s cooking, here are the ingredients you’ll need:
- 2 filet mignon steaks (each about 1 to 1.5 inches thick)
- Salt (preferably kosher salt)
- Freshly ground black pepper
- 2 tablespoons of olive oil
- 2 tablespoons of unsalted butter
- 2-3 sprigs of fresh thyme or rosemary
- 1-2 cloves of garlic, lightly smashed
These ingredients are staple items that you can easily find in any grocery store. Choosing high-quality, grass-fed beef will elevate the dish, so opt for a well-marbled filet mignon if possible.
The Equipment You’ll Need
A successful cooking experience often comes down to having the right tools.
Essential Cooking Equipment
Here’s what you’ll require for preparing filet mignon on the stove:
- A heavy skillet (preferably cast iron or stainless steel)
- A pair of tongs
- A meat thermometer
- A cutting board
- A sharp knife
- A spoon for basting
Investing in a good quality skillet will ensure even cooking and the perfect sear, which is crucial for achieving that restaurant-quality crust that Ramsay is known for.
Preparing the Filet Mignon: Step-by-Step Guide
Now that you have your ingredients and equipment ready, it’s time to prepare your filet mignon as Gordon Ramsay would.
Step 1: Bringing the Steaks to Room Temperature
Before cooking, allow your filets to come to room temperature. This step is essential to ensure even cooking. Take the steaks out of the refrigerator about 30 minutes before you plan to cook them.
Step 2: Seasoning the Steaks
Generously season your filet mignon with salt and freshly ground black pepper on both sides. Gordon Ramsay emphasizes seasoning as a key component to enhancing flavor; don’t be shy—your steaks will thank you.
Step 3: Heating the Skillet
Heat your skillet over medium-high heat and add olive oil. Wait until the oil begins to shimmer, indicating that it’s hot enough for cooking.
Step 4: Searing the Steaks
Once the oil is hot, carefully place the filet mignon in the skillet. You should hear a satisfying sizzle. Do not move the steaks for about three to five minutes, allowing a crust to form.
Tip: The Importance of Not Overcrowding
If cooking multiple steaks, ensure there’s enough space in the skillet to maintain high heat. Overcrowding can result in steaming rather than searing.
Step 5: Flipping the Steaks
After about three to five minutes, you can check for a golden-brown crust. Flip the steaks using tongs and sear the other side for another three to five minutes.
Step 6: Adding Flavor with Butter and Herbs
Once you’ve achieved a nice sear, reduce the heat to medium and add unsalted butter, fresh herbs (such as thyme or rosemary), and smashed garlic to the skillet. As the butter melts, use a spoon to baste the steaks repeatedly. This technique infuses the meat with rich flavors from the butter and herbs while enhancing moisture.
Step 7: Monitoring the Internal Temperature
For precise cooking, use a meat thermometer to determine doneness. For filet mignon, the internal temperatures should be:
| Doneness Level | Internal Temperature (°F) |
|---|---|
| Rare | 120-125 |
| Medium Rare | 130-135 |
| Medium | 140-145 |
| Medium Well | 150-155 |
| Well Done | 160+ |
Step 8: Resting the Steaks
After cooking to your desired level, remove the filet mignon from the skillet and place it on a cutting board. Let the steaks rest for at least 5-10 minutes. Resting is crucial as it allows the juices to redistribute throughout the meat, making each bite succulent and tender.
Serving Your Perfect Filet Mignon
After your steaks have rested, it’s time to slice and serve.
Choosing the Right Accompaniments
You can serve your perfectly cooked filet mignon with a variety of sides. Gordon Ramsay often pairs steak with classic options such as:
- Creamy mashed potatoes: The richness complements the steak wonderfully.
- Sautéed asparagus or green beans: Adds a fresh and vibrant touch to your plate.
- Red wine reduction sauce: For an elegant touch, drizzle a bit of red wine reduction over the steak.
Don’t forget to add a sprig of fresh herbs or a dash of freshly cracked pepper on top for that restaurant-worthy finish.
Final Thoughts
Cooking filet mignon on the stove, following the techniques of Gordon Ramsay, not only enhances your culinary skills but also adds a touch of luxury to your dining experience. With just a few high-quality ingredients and the right cooking techniques, you can impress family and friends with a steak that rivals any high-end restaurant.
Remember, practice makes perfect. The more you cook, the more comfortable you’ll become with timing and seasoning. So, don your apron, heat that skillet, and prepare to dive into the delicious world of gourmet cooking. Enjoy your culinary journey, and may every filet mignon you cook be a masterpiece!
What ingredients do I need to make Gordon Ramsay’s stove-top filet mignon?
To recreate Gordon Ramsay’s stove-top filet mignon, you’ll need a few key ingredients. The main star is obviously the filet mignon itself, preferably thick-cut to ensure a juicy finish. Besides the steak, gather some salt and freshly cracked black pepper for seasoning. You’ll also want to have unsalted butter, garlic cloves, and fresh herbs such as rosemary or thyme on hand to elevate the flavor profile.
In addition to these main ingredients, you can enhance the dish with a high-quality cooking oil, like grapeseed or avocado oil, which can withstand high heat without smoking. Make sure to have a meat thermometer for accurate cooking temperatures, as this will help you achieve your desired level of doneness. Having everything organized beforehand will make the cooking process smoother and more enjoyable.
What cooking techniques are used in this recipe?
Gordon Ramsay’s stove-top filet mignon utilizes a combination of searing and basting techniques to achieve a perfectly cooked steak. The initial searing is done over high heat to develop a golden-brown crust that locks in juices and flavors. Start by adding oil to a preheated skillet, then place the seasoned steak in the pan without overcrowding it, allowing it to sear undisturbed for several minutes.
Basting is another critical technique used to infuse flavor and moisture into the filet mignon. Once the steak is seared on one side, garlic, herbs, and butter are added to the pan. As the butter melts, tilt the pan and use a spoon to continuously scoop the aromatic mixture over the steak. This process not only adds depth but also helps to cook the meat evenly, resulting in a tender and flavorful filet mignon.
How do I know when the filet mignon is cooked to the right temperature?
Knowing when your filet mignon is cooked to the desired doneness involves checking its internal temperature. For a medium-rare finish, aim for 130-135°F (54-57°C). You can insert a meat thermometer into the thickest part of the steak to get an accurate reading. Once you pull it off the heat, remember that the steak will continue to cook slightly due to residual heat, which is known as carryover cooking.
For those who prefer different levels of doneness, here’s a quick guide: rare is 120-125°F (49-52°C), medium is 140-145°F (60-63°C), and well-done is 160°F (71°C) or higher. It’s essential to allow the filet mignon to rest for about 5-10 minutes after cooking. This resting period allows the juices to redistribute throughout the meat, ensuring a juicy and flavorful steak when you slice into it.
Can I use a different cut of meat for this recipe?
While the recipe is specifically designed for filet mignon, you can adapt it for other cuts of steak if you wish. Cuts such as ribeye, sirloin, or New York strip can also be seared on the stove-top. However, keep in mind that different cuts have different cooking times due to variations in thickness and fat content. Ribeye, for example, tends to have more fat, which can contribute to a more flavorful dish.
When substituting cuts, be mindful of the recommended internal temperatures for doneness. Adjust your cooking times accordingly. A good tip is to use a meat thermometer to ensure that you’re cooking the steak to perfection, regardless of the cut you choose. Experimenting with various cuts can lead to delightful variations on the classic stove-top filet mignon.
What sides pair well with gourmet stove-top filet mignon?
Pairing sides with your gourmet stove-top filet mignon can greatly enhance the overall dining experience. Classic sides include creamy mashed potatoes or garlic roasted potatoes, which complement the richness of the steak. Alternatively, you might consider a fresh green salad with a light vinaigrette to provide a refreshing contrast to the heavy flavors of the meat.
Vegetable sides such as asparagus, green beans, or sautéed mushrooms can also make excellent accompaniments. These vegetables can be quickly cooked in the same pan used for the steak, allowing them to absorb some of the delicious drippings. Ultimately, the right sides will not only balance the meal but also elevate the gourmet experience of your stove-top filet mignon.
How can I store leftovers from this dish?
If you find yourself with leftovers from the delectable stove-top filet mignon, storing them properly is essential to maintaining flavor and texture. Begin by allowing the steak to cool to room temperature. Once cooled, wrap the filet tightly in plastic wrap or aluminum foil to prevent exposure to air, which can lead to spoilage. For optimal freshness, place the wrapped steak in an airtight container.
You can store the filet mignon in the refrigerator for up to three days. If you wish to keep it longer, consider freezing it. Wrap the steak in freezer-safe materials, label it with the date, and place it in the freezer where it can be stored for up to three months. When ready to enjoy, simply thaw it in the refrigerator overnight and reheat gently on the stovetop or in the oven for the best results.