When it comes to creating a restaurant-quality steak experience at home, few chefs evoke the same level of admiration and expertise as Gordon Ramsay. Known for his fiery personality and culinary prowess, Ramsay is now bringing his knowledge directly to your kitchen through a partnership with the meal delivery service Home Chef. Their collaboration will feature Ramsay-approved meal kits, including a spotlight on one of his favorite cuts: the filet mignon. In this article, we delve into Ramsay’s top tips for cooking the perfect filet mignon, ensuring your home-cooked dish is nothing short of exceptional.
Just Give It a Light Sear
For many home cooks, the instinct to treat filet mignon like more forgiving cuts, such as ribeye or New York strip, can lead to disappointment. Ramsay emphasizes that a filet mignon deserves a gentler approach. Instead of a heavy sear, he suggests, “All it needs is just a light sear because the flavor is incredible.” Using vegetable oil and a touch of butter for the sear and finishing with good olive oil is key to capturing the delicate flavor without overwhelming it. The mantra is simple: less is more when it comes to cooking this exquisite cut.
Remove It from the Pan Before It’s Fully Cooked
One of the most critical stages in achieving the perfect filet mignon is timing. Ramsay stresses the importance of removing the meat from the pan before it is completely cooked. “Have the confidence to let it sit and watch that temperature rise,” he advises. The ideal temperature for a filet mignon is medium-rare to medium, so letting it rest for three to four minutes after cooking is essential. This allows the steak to reabsorb its juices, enhancing flavor and texture.
Treat the Filet with Reverence
Ramsay has a unique perspective on filet mignon, viewing it not merely as a cut of meat but as a sophisticated indulgence. “The filet is like cooking inside a Gucci handbag,” he remarks, highlighting its elegance and the care it requires. He appreciates those who may favor fattier cuts for their flavor but asserts that with proper treatment, filet can surpass them all. The emphasis is on cooking it with respect, ensuring that each step enhances its natural flavor.
Let It Come to Room Temperature Before Cooking
An often-overlooked yet simple tip is to allow the filet to reach room temperature before cooking. Ramsay warns against cooking a steak straight from the fridge as this leads to uneven cooking. Instead, letting the meat sit out for about half an hour can ensure even heat penetration and avoid the dilemma of overcooked exteriors and undercooked centers.
Season It Minimally
When it comes to seasoning filet mignon, Ramsay’s philosophy is straightforward: keep it simple. A basic seasoning of coarse salt and freshly cracked black pepper is all that’s needed to let the natural flavors shine. He has a unique seasoning technique of rolling the filet in a mix of salt and pepper before cooking and suggests adding a sprinkle more just after it comes off the heat for a burst of flavor.
Try Coupling It with Boursin and Garlic
To elevate the classic filet mignon experience, Ramsay suggests pairing it with flavors that complement but don’t overpower, such as garlic and Boursin cheese. He highlights that these ingredients bring a rich creaminess to the dish without detracting from the steak’s natural taste. “It’s just a really nice combination that’s not too intrusive,” he states, encouraging home cooks to explore this pairing to enhance their filet mignon experience.