Filet mignon, often considered the king of steaks, is prized for its tenderness and delicate flavor. But mastering this cut at home can feel intimidating. Fear not! We’re diving into the art of cooking filet mignon the Gordon Ramsay way. This guide breaks down his techniques, providing you with a straightforward, accessible approach to achieve restaurant-quality results in your own kitchen.
Understanding Filet Mignon: The Cut and Its Characteristics
Filet mignon is taken from the tenderloin, a muscle located in the mid-back portion of the cow. Because this muscle is not heavily used, the resulting steak is exceptionally tender, hence its name – “filet mignon” literally translates to “tender fillet.”
This tenderness, however, comes with a trade-off: filet mignon is naturally quite lean. This means it can easily dry out if overcooked. Therefore, proper cooking techniques are crucial to ensure a juicy, flavorful result.
Choosing the Right Cut: Selecting a high-quality cut is the first crucial step. Look for steaks that are well-marbled (though filet mignon typically has less marbling than other cuts), have a vibrant red color, and are firm to the touch.
Thickness Matters: Aim for steaks that are at least 1.5 to 2 inches thick. This thickness allows for a beautiful sear on the outside while maintaining a perfectly cooked center.
Gordon Ramsay’s Filet Mignon Cooking Philosophy
Gordon Ramsay’s approach to cooking often emphasizes simplicity, quality ingredients, and precision. He prioritizes letting the natural flavors of the ingredients shine, rather than masking them with excessive sauces or seasonings.
His method for cooking filet mignon follows this philosophy. He focuses on achieving a perfect sear to lock in the juices and then carefully monitors the internal temperature to ensure the steak is cooked to the desired doneness.
Simplicity is Key: Ramsay typically uses minimal seasoning – usually just salt, pepper, and perhaps a touch of herbs – to enhance the natural flavor of the beef.
Precision is Paramount: He emphasizes the importance of using a meat thermometer to accurately gauge the internal temperature of the steak.
Preparing Your Filet Mignon: The Ramsay Method
Before you even think about turning on the heat, proper preparation is essential for achieving that signature Gordon Ramsay finish.
Bringing the Steak to Room Temperature: This is a crucial step that many home cooks overlook. Removing the steaks from the refrigerator about 30-60 minutes before cooking allows them to come closer to room temperature. This promotes more even cooking throughout the steak, preventing a cold center and an overcooked exterior.
Patting Dry: Use paper towels to thoroughly pat the surface of the steaks dry. This removes excess moisture, which will hinder the searing process. A dry surface allows for a beautiful, crispy crust to form.
Seasoning Generously: Season the steaks generously with coarse sea salt and freshly cracked black pepper. Don’t be afraid to be liberal with the seasoning. The salt helps to draw out moisture and creates a better sear, while the pepper adds a touch of spice.
The Cooking Process: Searing and Finishing
Now, it’s time to transform your prepared filet mignon into a culinary masterpiece. Ramsay typically uses a combination of searing on the stovetop and finishing in the oven, or occasionally, all on the stovetop.
Searing the Filet Mignon
Searing is essential for developing a rich, flavorful crust on the outside of the steak. It’s about achieving that Maillard reaction – the chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.
Choosing the Right Pan: A heavy-bottomed skillet, such as cast iron or stainless steel, is ideal for searing. These pans retain heat well and distribute it evenly, ensuring a consistent sear.
Heating the Pan: Place the skillet over medium-high heat and let it heat up until it’s smoking hot. The pan should be hot enough to immediately sizzle when the steak is added.
Adding Oil (or Not): While some chefs prefer to add a neutral oil like canola or grapeseed oil to the pan, Ramsay often sears filet mignon without oil, relying on the rendered fat from the steak itself. If you choose to use oil, add it to the pan just before adding the steaks.
Searing Technique: Carefully place the steaks in the hot pan, ensuring they aren’t overcrowded. Sear for 2-3 minutes per side, or until a deep, golden-brown crust has formed. Avoid moving the steaks around too much during the searing process, as this can prevent them from developing a good crust.
Adding Aromatics (Optional): During the last minute of searing, you can add aromatics like fresh thyme sprigs, rosemary, and a crushed clove of garlic to the pan. These aromatics will infuse the steak with their flavors.
Finishing the Filet Mignon: Oven or Stovetop
After searing, the filet mignon needs to be cooked to the desired internal temperature. This can be achieved in the oven or on the stovetop.
Oven Finishing: Preheat your oven to 400°F (200°C). After searing, transfer the skillet with the steaks to the preheated oven. Cook for 4-6 minutes for medium-rare, or longer for more well-done steaks.
Stovetop Finishing: Reduce the heat to medium-low. Add a knob of butter to the pan and tilt the pan so the butter melts and pools to one side. Use a spoon to baste the steaks with the melted butter for a few minutes, until they reach the desired internal temperature.
Using a Meat Thermometer
A meat thermometer is your best friend when cooking filet mignon. It’s the only way to accurately gauge the internal temperature and ensure the steak is cooked to your liking.
Target Temperatures:
- Rare: 125-130°F (52-54°C)
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 135-145°F (57-63°C)
- Medium-Well: 145-155°F (63-68°C)
- Well-Done: 155°F+ (68°C+)
Insert the meat thermometer into the thickest part of the steak, avoiding bone or fat.
Resting the Filet Mignon: The Secret to Juiciness
Resting the steak is just as important as the cooking process itself. During cooking, the juices in the steak are forced to the center. Resting allows these juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Resting Time: Let the steak rest for at least 5-10 minutes before slicing. Tent it loosely with foil to keep it warm.
Why Resting Works: Resting allows the muscle fibers to relax and reabsorb the juices, preventing them from running out when you cut into the steak.
Serving Your Filet Mignon: Ramsay-Inspired Ideas
Gordon Ramsay often pairs filet mignon with simple, elegant sides that complement the steak’s flavor without overpowering it.
Classic Sides: Consider serving your filet mignon with mashed potatoes, roasted asparagus, or a simple green salad.
Sauce Suggestions: If you want to add a sauce, a classic red wine reduction or a béarnaise sauce would be excellent choices. However, Ramsay often prefers to let the steak speak for itself, relying on the quality of the meat and the cooking technique to deliver exceptional flavor.
Troubleshooting: Common Filet Mignon Mistakes
Even with the best intentions, mistakes can happen. Here’s how to avoid some common pitfalls when cooking filet mignon.
Overcooking: This is the most common mistake. Use a meat thermometer and err on the side of undercooking rather than overcooking. Remember, the steak will continue to cook slightly as it rests.
Not Searing Properly: A weak sear results in a less flavorful steak. Make sure your pan is hot enough and the steaks are dry before searing.
Not Resting: Skipping the resting step will result in a dry, less flavorful steak.
Overcrowding the Pan: Overcrowding the pan lowers the temperature and prevents the steaks from searing properly. Cook the steaks in batches if necessary.
Advanced Techniques: Elevating Your Filet Mignon Game
Once you’ve mastered the basic techniques, you can experiment with some more advanced techniques to further elevate your filet mignon game.
Reverse Searing: This technique involves cooking the steak at a low temperature in the oven until it’s almost at the desired internal temperature, then searing it in a hot pan to develop a crust. This results in a more evenly cooked steak with a perfectly seared exterior.
Sous Vide: Sous vide cooking involves sealing the steak in a vacuum-sealed bag and cooking it in a water bath at a precise temperature. This ensures that the steak is cooked to the exact desired doneness throughout. After sous vide cooking, the steak is seared in a hot pan to develop a crust.
Filet Mignon Cooking Times and Temperatures: A Quick Reference
For your convenience, here’s a quick summary of cooking times and temperatures:
| Doneness | Internal Temperature | Oven Time (after searing) |
|---|---|---|
| Rare | 125-130°F (52-54°C) | 3-4 minutes |
| Medium-Rare | 130-135°F (54-57°C) | 4-6 minutes |
| Medium | 135-145°F (57-63°C) | 6-8 minutes |
| Medium-Well | 145-155°F (63-68°C) | 8-10 minutes |
| Well-Done | 155°F+ (68°C+) | 10+ minutes |
Note: Cooking times may vary depending on the thickness of the steak and the accuracy of your oven. Always use a meat thermometer to ensure accurate doneness.
By following these techniques, you can confidently cook filet mignon like Gordon Ramsay and impress your family and friends with a truly exceptional meal. Remember, practice makes perfect. Don’t be afraid to experiment and adjust the techniques to your own preferences.
What grade of filet mignon does Gordon Ramsay recommend?
Gordon Ramsay typically emphasizes the importance of high-quality ingredients. While he doesn’t explicitly state a specific grade for filet mignon in every instance, it’s inferred that he favors USDA Prime or a similarly graded cut. These cuts exhibit superior marbling, which contributes to a more tender and flavorful final product. Look for filet mignons with visible intramuscular fat, which appears as white flecks within the meat.
Selecting a well-marbled piece of filet mignon is crucial for achieving Ramsay’s signature results. Lower grades, like Select, will often lack sufficient fat, leading to a drier, less succulent outcome. Investing in a higher-quality cut ensures the best possible texture and taste, aligning with Ramsay’s commitment to culinary excellence.
How long should I sear the filet mignon on each side for a medium-rare result?
For a medium-rare filet mignon, searing for approximately 2-3 minutes per side is generally recommended. This timeframe assumes you’re using a very hot pan, as Ramsay often emphasizes, and a steak that is around 1.5-2 inches thick. This initial sear is critical for developing a deep, flavorful crust – the Maillard reaction – which is a hallmark of a well-cooked steak. Continuously monitor the steak’s internal temperature to ensure accuracy.
However, searing time is not an exact science and depends on several factors including pan heat, steak thickness, and desired level of doneness. Use a meat thermometer to gauge internal temperature. Aim for 130-135°F (54-57°C) for medium-rare. Remember that the internal temperature will continue to rise slightly during the resting period, so remove the steak from the pan a few degrees before reaching your target.
What is the best type of pan to use for searing filet mignon?
Gordon Ramsay often advocates for using a heavy-bottomed pan capable of retaining high heat for searing, such as a cast-iron skillet or a stainless-steel pan. Cast iron is particularly excellent due to its exceptional heat retention and even distribution, ensuring a uniform sear across the entire surface of the steak. A heavy pan also prevents the pan temperature from dropping drastically when the cold steak is added, maintaining optimal searing conditions.
Avoid using non-stick pans for searing filet mignon. They often don’t achieve the high temperatures necessary for creating a proper crust and can release harmful chemicals at high heat. The goal is to achieve a deep brown, flavorful crust, which is best accomplished with a heavy-bottomed pan that can withstand and maintain intense heat. A carbon steel pan is also a great alternative.
Why is it important to rest the filet mignon after cooking?
Resting the filet mignon after cooking is crucial for achieving optimal tenderness and juiciness. During the cooking process, the meat fibers contract, squeezing out moisture. Resting allows these fibers to relax and reabsorb the juices that have been forced out. This results in a significantly more tender and flavorful steak, preventing the juices from running out when you slice it.
Ideally, let the filet mignon rest for about 5-10 minutes, loosely tented with foil, after searing and before slicing. This allows the internal temperature to equalize and the juices to redistribute throughout the steak. Cutting into the steak immediately after cooking will result in a dry, less flavorful experience as the juices will flow out onto the cutting board instead of staying within the meat.
What kind of oil should I use to sear filet mignon?
When searing filet mignon, it’s important to use an oil with a high smoke point to prevent it from burning and imparting a bitter flavor to the steak. Gordon Ramsay likely prefers an oil like canola oil, grapeseed oil, or clarified butter (ghee). These oils can withstand the high heat required for searing without breaking down and producing unpleasant tastes or harmful compounds.
Olive oil, especially extra virgin olive oil, has a lower smoke point and is generally not recommended for high-heat searing. While it can be used for finishing the steak or making a pan sauce, it’s best to avoid using it as the primary searing oil. Choosing the right oil is essential for achieving a perfectly seared crust without compromising the flavor of the filet mignon.
How do I check the internal temperature of the filet mignon accurately?
The most accurate way to check the internal temperature of a filet mignon is by using a reliable instant-read meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding bone if present. Ensure the thermometer is not touching the pan, as this can give a false reading. Take multiple readings in different spots to confirm the temperature is consistent throughout.
Digital thermometers are generally more precise than analog thermometers. When checking the temperature, aim for a reading a few degrees below your desired final temperature, as the steak will continue to cook slightly during the resting period (carryover cooking). This will help prevent overcooking and ensure the filet mignon reaches your desired level of doneness, whether it’s rare, medium-rare, or medium.
What are some suitable side dishes to serve with filet mignon, according to Gordon Ramsay?
Gordon Ramsay often pairs filet mignon with classic and complementary side dishes that enhance the steak’s flavor without overpowering it. Some popular choices include creamy mashed potatoes (often enriched with butter and cream), roasted root vegetables (such as carrots, parsnips, and potatoes), and asparagus, either grilled or blanched and sautéed. He also frequently incorporates elements of luxury, such as truffle oil or shaved black truffles, to elevate the dining experience.
Other suitable sides could include a simple green salad with a light vinaigrette to provide a refreshing contrast to the richness of the filet mignon, or a rich and decadent gratin with cheese and potatoes. The key is to choose side dishes that complement the steak’s flavor profile without competing for attention. Simplicity and high-quality ingredients are often the hallmarks of Ramsay’s preferred side dish pairings.