Gordon Ramsay Filet Mignon Recipe

This tender, juicy gordon ramsay filet mignon recipe is made with thick beef steaks, fresh thyme, and crushed garlic, ready in just 20 minutes. As the foaming garlic butter cascades over the seared crust, the kitchen fills with a rich, savory aroma. I find this basting technique guarantees a perfect medium-rare center every single time.

The Secret To Getting It Right

I used to struggle with cooking thick cuts of beef without burning the outside or undercooking the middle. The turning point came when I learned to heavily season the meat and wait until the pan was smoking hot.

The real magic happens during the basting phase with the foaming butter. I quickly realized that tilting the pan to continuously spoon that rich, herb-infused fat over the steak builds an incredible crust.

Gordon Ramsay Filet Mignon Recipe Ingredients

• 2 (8-ounce) filet mignon steaks
• 1 tablespoon grapeseed oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, crushed
• 2 sprigs fresh thyme
• 1 teaspoon coarse sea salt
• 1 teaspoon freshly ground black pepper

How To Make Gordon Ramsay Filet Mignon Recipe

1. Prep the meat: Remove steaks from the fridge 20 minutes before cooking and generously coat both sides with coarse salt and black pepper.
2. Heat the pan: Place a cast-iron skillet over medium-high heat and add the grapeseed oil until it begins to smoke slightly.
3. Sear the steaks: Carefully lay the steaks in the pan away from you and cook for 2 to 3 minutes until a dark crust forms.
4. Flip and baste: Turn the steaks over, then immediately add the butter, crushed garlic, and thyme sprigs to the pan.
5. Bathe the beef: Tilt the skillet and continuously spoon the melted, foaming butter over the steaks for 2 more minutes.
6. Rest the meat: Transfer the steaks to a cutting board and let them rest for at least 5 minutes before slicing.

Recipe Tips

• Room temperature matters: Cold steaks drop the pan temperature and cook unevenly, so always let them sit out first.
• Use a high-smoke point oil: Butter burns quickly, so start with grapeseed or canola oil for the initial sear.
• Do not skip the rest: Resting allows the meat fibers to relax and reabsorb juices, keeping the steak tender.

What To Serve With Filet Mignon

This rich cut of beef pairs beautifully with classic steakhouse sides like creamy mashed potatoes or roasted asparagus. A side of garlic butter mushrooms also complements the earthy thyme flavors perfectly.

How To Store

Store leftover steak in an airtight container in the fridge for up to three days. Reheat gently in a warm oven or slice it cold for a salad, as freezing cooked filet can alter its tender texture.

FAQs

Can I use olive oil instead of grapeseed oil? Extra virgin olive oil has a low smoke point and will burn at the high temperatures needed for searing. It is better to use canola, vegetable, or grapeseed oil.

How do I know when the steak is medium-rare? The most accurate method is using a meat thermometer. Pull the steak at 130 degrees Fahrenheit, as it will continue cooking slightly while resting.

Do I need a cast-iron skillet? While not strictly required, cast iron retains heat brilliantly and creates the best possible crust. A heavy stainless steel pan is the next best option.

Nutrition

• Calories: 450
• Total Fat: 32g
• Saturated Fat: 14g
• Cholesterol: 120mg
• Sodium: 600mg
• Total Carbohydrate: 2g
• Protein: 45g

Try More Recipes:

• Gordon Ramsay Lobster Tortellini Recipe
• Gordon Ramsay Pan Seared Sea Bass Recipe
• Gordon Ramsay Irish Lamb Stew Recipe

gordon ramsay filet mignon recipe

Recipe by Sophie Lane

Servings

2

servings

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

This gordon ramsay filet mignon recipe produces a tender, juicy crust using butter, fresh thyme, and crushed garlic. Ready in just 20 minutes, this foolproof method makes cooking a romantic steakhouse dinner at home surprisingly simple.

Ingredients

• 2 (8-ounce) filet mignon steaks

• 1 tablespoon grapeseed oil

• 2 tablespoons unsalted butter

• 2 cloves garlic, crushed

• 2 sprigs fresh thyme

• 1 teaspoon coarse sea salt

• 1 teaspoon freshly ground black pepper

Directions

• 1. Prep the meat: Remove steaks from the fridge 20 minutes before cooking and generously coat both sides with coarse salt and black pepper.
• 2. Heat the pan: Place a cast-iron skillet over medium-high heat and add the grapeseed oil until it begins to smoke slightly.
• 3. Sear the steaks: Carefully lay the steaks in the pan away from you and cook for 2 to 3 minutes until a dark crust forms.
• 4. Flip and baste: Turn the steaks over, then immediately add the butter, crushed garlic, and thyme sprigs to the pan.
• 5. Bathe the beef: Tilt the skillet and continuously spoon the melted, foaming butter over the steaks for 2 more minutes.
• 6. Rest the meat: Transfer the steaks to a cutting board and let them rest for at least 5 minutes before slicing.