The Best Fan Website for Tried & Tested Gordon Ramsay Recipes.
Gordon Ramsay’s leek and potato soup is silky, rich and made from just six ingredients: leeks, potatoes, onion, butter, stock and cream. It takes about 35 minutes from chopping board to bowl, which makes it perfect for midweek evenings when you want comfort without fuss. This recipe comes from Ramsay’s Leek, Potato and Smoked Haddock …
Gordon Ramsay’s beef wellington recipe wraps a seared beef fillet in mushroom duxelles and Parma ham, then bakes it inside puff pastry at 200°C (400°F) for 20 to 35 minutes until the pastry is deep gold and the centre is pink. Also called steak wellington or boeuf wellington, his restaurants have sold over a million …
Gordon Ramsay’s beef stroganoff is strips of beef fillet seared with smoked paprika in a brandy and sour cream sauce with chestnut mushrooms. Ready in under 20 minutes. Serves 4 with buttered pasta or rice. Ramsay publishes this as a pork tenderloin stroganoff in his cookbook, calling it “a lovely, unfussy dish to make for …
Gordon Ramsay’s steak au poivre from Quick and Delicious sears rib-eye in olive oil, bastes in thyme butter, then builds a cognac cream sauce. Green peppercorns, Dijon mustard and Worcestershire give it a depth most online recipes miss. The whole thing is on the table in 15 minutes. Ramsay writes in Quick and Delicious that …
Gordon Ramsay’s steak Diane uses minute steaks rolled thin, seared fast, with a mushroom and cognac cream sauce built in the same pan. It uses 200ml single cream, not double, which keeps the sauce lighter than most versions online. Ready in 15 minutes with sautéed potatoes and peas. “This is another 70s classic and it …
Gordon Ramsay’s cast iron steak method sears beef in a smoking hot pan, ideally cast iron, then finishes it in the oven at 160°C (325°F) for 8 minutes. The technique comes from his Healthy, Lean and Fit cookbook where he uses it on beef tenderloin. It gives you a crust on the outside and even …
Gordon Ramsay’s steak marinade from Fit Food uses balsamic vinegar, soy sauce, Worcestershire, smoked paprika and maple syrup, simmered into a thick BBQ glaze before it goes anywhere near the meat. It takes 10 minutes to make and you can leave steaks in it for up to two days. This is one of six beef …
Gordon Ramsay’s béarnaise sauce is sharp, silky and buttery, made with a tarragon vinegar reduction, egg yolks and clarified butter, ready in about 25 minutes. With only a handful of ingredients, the technique has to be right because there’s nothing to hide behind. In Bread Street Kitchen, Ramsay builds his reduction with both red and …
Gordon Ramsay’s peppercorn sauce is creamy, punchy and sharp, made with green peppercorns, cognac, Dijon mustard, beef stock and double cream, ready in about 10 minutes in the same pan you cooked the steak in. The cognac flambé burns off the alcohol and leaves behind a warm, boozy depth that cream alone can’t give you. …
Gordon Ramsay’s red wine jus is dark, glossy and deeply savoury, made with beef trimmings, shallots, a full bottle of red wine and beef stock, reduced for an hour until it coats the back of a spoon. No flour, no cornstarch, just pure reduction. That’s what makes it a jus and not a gravy. In …
