Filet mignon is one of the most tender and luxurious cuts of beef, and Gordon Ramsay’s method elevates it to restaurant-quality perfection. With a beautifully seared crust, a juicy center, and a rich buttery finish, this dish is simple yet incredibly flavorful. Whether you’re cooking for a special occasion or a weeknight treat, this guide will help you achieve the perfect filet mignon at home.

What is Gordon Ramsay’s Filet Mignon?

Gordon Ramsay’s filet mignon is a premium beef tenderloin steak seared in a hot pan to create a golden crust, then basted with butter, garlic, and herbs for added flavor. It is finished in the oven to achieve the perfect doneness while maintaining its tenderness.

Other Gordon Ramsay Recipes

Gordon Ramsay Chicken Fried Steak

Reasons to Try Gordon Ramsay’s Filet Mignon

Exceptionally tender – Filet mignon is the most tender cut of beef, making it ideal for a melt-in-your-mouth experience.
Rich, buttery flavor – Basting with butter, garlic, and herbs enhances the taste of the steak.

Quick and easy – With minimal ingredients and a simple method, it’s perfect for home cooking.
Restaurant-quality at home – Mastering this dish allows you to enjoy a fine dining experience without the hefty price tag.
Pairs well with many sides – It complements mashed potatoes, roasted vegetables, and classic sauces.

Ingredients Needed to Make Gordon Ramsay’s Filet Mignon

For the Steak:

2 filet mignon steaks (6-8 oz each, 1.5-inch thick)
Salt and freshly ground black pepper (to taste)
2 tbsp olive oil

2 tbsp unsalted butter
2 garlic cloves (smashed)
2 sprigs of fresh rosemary or thyme

For Serving (Optional):

1 tbsp Worcestershire sauce (for extra umami)
½ cup red wine or beef broth (for pan sauce)

Instructions to Prepare Gordon Ramsay’s Filet Mignon

Bring steaks to room temperature – Remove the filet mignon from the fridge 30 minutes before cooking to ensure even cooking.

Season generously – Pat the steaks dry with paper towels, then season all sides with salt and black pepper.
Sear the steaks – Heat a cast-iron skillet over high heat and add olive oil. Sear each side of the steak for 2-3 minutes until a golden crust forms.
Baste with butter and herbs – Reduce the heat to medium, and add butter, garlic, and rosemary or thyme. Tilt the pan and continuously spoon the melted butter over the steaks for 1-2 minutes.

Finish in the oven (if needed) – Transfer the skillet to a preheated oven at 400°F (200°C) and cook for 5-7 minutes for medium-rare (internal temperature of 125°F).
Rest before serving – Remove the steaks from the pan and let them rest for 5 minutes to retain juices.
Serve and enjoy – Pair with your favorite sides and a drizzle of pan sauce for extra flavor.

What Goes Well With Gordon Ramsay’s Filet Mignon?

Creamy Mashed Potatoes

A buttery, smooth mashed potato dish pairs perfectly with the rich flavors of the steak.

Sautéed Garlic Mushrooms

Earthy mushrooms complement the umami notes of filet mignon beautifully.

Steamed Asparagus with Lemon

A light and zesty side dish balances the richness of the steak.

Classic Red Wine Reduction

A simple red wine and beef broth reduction adds depth and enhances the dish.

Crispy Roasted Brussels Sprouts

Caramelized Brussels sprouts add a crunchy contrast to the tender filet.

Key Tips for Making Gordon Ramsay’s Filet Mignon

Choose High-Quality Meat

Opt for USDA Prime or Choice filet mignon for the best tenderness and flavor.

Preheat the Pan Properly

A hot pan ensures a perfect sear, locking in the steak’s juices.

Let the Meat Rest Before Slicing

Resting for 5 minutes allows the juices to redistribute, keeping the steak moist.

Use a Meat Thermometer

For precision, cook to 125°F for medium-rare, 135°F for medium, and 145°F for medium-well.

Don’t Overcrowd the Pan

Cooking one or two steaks at a time ensures a proper sear.

Finish with a Butter Baste

Basting with butter, garlic, and herbs adds richness and enhances the flavor.

Creative Variations of Gordon Ramsay’s Filet Mignon

Peppercorn-Crusted Filet Mignon

Coat the steak with crushed black pepper for a bold, peppery crust.

Bacon-Wrapped Filet Mignon

Wrapping in bacon adds a smoky flavor and helps retain moisture.

Garlic Parmesan Crusted Filet

Topping with a garlic-parmesan crust creates a crispy, flavorful bite.

Blue Cheese Butter Topping

Melted blue cheese butter over the steak enhances its richness.

Filet Mignon with Truffle Oil

A drizzle of truffle oil adds an elegant and aromatic touch.

Storage Guidelines for Gordon Ramsay’s Filet Mignon

Refrigerate Leftovers Properly

Store cooked filet mignon in an airtight container in the refrigerator for up to 3 days.

Freeze for Longer Storage

Wrap in plastic wrap and foil before freezing for up to 3 months.

Reheat Gently

Use an oven at 275°F to warm the steak slowly without drying it out.

Slice Before Storing

Cut into portions before refrigerating for easier reheating.

Store with Pan Juices

Keeping the steak with its juices helps retain moisture when reheating.

Reheating Tips for Gordon Ramsay’s Filet Mignon

Use the oven – Reheat at 275°F for 10-15 minutes to maintain tenderness.
Avoid the microwave – Microwaving can make the steak tough and chewy.
Sear again briefly – A quick pan sear after reheating restores the crust.

FAQs

How do you cook filet mignon like Gordon Ramsay?

To cook filet mignon like Gordon Ramsay, start by seasoning the steak generously with salt and black pepper. Sear it in a hot cast-iron skillet with olive oil for 2-3 minutes per side until a golden crust forms. Add butter, garlic, and fresh herbs, then baste the steak continuously for extra flavor. Finish it in a preheated oven at 400°F (200°C) for 5-7 minutes, depending on desired doneness. Let it rest for 5 minutes before serving.

What is the best way to season filet mignon?

The best way to season filet mignon is with simple yet bold flavors. Generously sprinkle both sides with salt and freshly ground black pepper before searing. For extra depth, a light rub of minced garlic or a drizzle of Worcestershire sauce can enhance the umami. Adding fresh herbs like rosemary or thyme during basting with butter elevates the flavor.

What is the ideal internal temperature for filet mignon?

The ideal internal temperature for filet mignon depends on your preferred doneness:

Rare: 120-125°F (49-52°C)
Medium-Rare: 125-130°F (52-54°C)
Medium: 135-140°F (57-60°C)

Medium-Well: 145-150°F (63-65°C)
Well-Done: 155°F+ (68°C+)
Use a meat thermometer for accuracy and let the steak rest before slicing.

Can you cook filet mignon without an oven?

Yes, filet mignon can be cooked entirely on the stovetop. Sear the steak in a hot cast-iron pan for 3-4 minutes per side, then reduce the heat to medium and continue basting with butter, garlic, and herbs for another 2-3 minutes until it reaches the desired doneness. A meat thermometer ensures precise cooking without overcooking the steak.

Final Words

Gordon Ramsay’s filet mignon recipe delivers restaurant-quality results with simple ingredients and expert techniques. Whether you’re cooking for a date night, a family dinner, or just treating yourself, mastering this recipe will ensure a juicy, flavorful, and perfectly cooked filet mignon every time. Ready to impress your taste buds? Give this recipe a try today!

Gordon Ramsay Filet Mignon

Print Recipe

Beef Wellington is one of the most iconic dishes associated with Gordon Ramsay. Known for its buttery puff pastry, tender beef, and flavorful mushroom duxelles, this dish is a showstopper. If you’ve ever wanted to recreate this masterpiece at home, follow this step-by-step guide to achieve restaurant-quality results.

Author: Ekani Ella

Prep Time: 10
Cook Time: 15
Total Time: 25 minutes

Yield: 2 1x
Category: Main Course
Method: Pan-searing

Cuisine: French

Ingredients

Scale

For the Beef Wellington:

1 (2 lb) beef tenderloin
Salt and black pepper to taste

2 tbsp olive oil
2 tbsp Dijon mustard
6–8 slices of prosciutto

1 sheet of puff pastry
1 egg yolk (for egg wash)

For the Mushroom Duxelles:

1 lb mushrooms (cremini or button), finely chopped

2 cloves garlic, minced
1 shallot, finely diced
2 tbsp unsalted butter

1 tbsp fresh thyme leaves
Salt and black pepper to taste

For Assembly:

Plastic wrap for rolling

Flour (for dusting)

Instructions

Season the beef – Generously season the beef tenderloin with salt and black pepper.
Sear the meat – Heat olive oil in a pan over high heat and sear the beef on all sides. Let it rest.

Prepare the mushroom duxelles – Sauté mushrooms, garlic, shallots, and thyme in butter until moisture evaporates.
Coat the beef – Brush Dijon mustard over the cooled beef tenderloin.
Wrap with prosciutto and duxelles – Lay out prosciutto on plastic wrap, spread the mushroom mixture, and place the beef on top. Roll tightly.

Wrap in puff pastry – Roll out puff pastry, place wrapped beef on it, and seal edges tightly.
Apply egg wash – Brush the pastry with egg yolk for a golden finish.
Chill before baking – Refrigerate for 15-20 minutes to firm up.

Bake to perfection – Preheat oven to 400°F (200°C) and bake for 25-30 minutes or until golden brown.
Rest and slice – Let it rest for 10 minutes before slicing and serving.