Pan-Seared Filet Mignon À La Ramsay

Gordon Ramsay's method for pan-searing filet mignon is a great way to achieve a restaurant-quality steak at home. Filet mignon is a tender cut of beef that requires minimal preparation and seasoning, making it a surprisingly easy dish to master. In this article, we'll be breaking down the steps to achieve a perfect filet mignon, just like Gordon Ramsay.

Choosing the right cut of filet mignon

Understanding the Cut

Filet mignon is a French term referring to a tender and expensive cut of beef. It comes from the middle of the tenderloin, or the psoas major muscle, located inside the rib cage of the cow. This muscle does very little work, resulting in extremely tender meat. The filet mignon steaks are typically cut from the narrower, tapered end of the tenderloin, where the meat is most tender.

Quality Grades

When purchasing filet mignon, look for quality grades such as Prime or Choice. Prime is the top 2% and offers the most tender and flavourful meat, usually costing around $35 per pound. Choice grade is the next best option and accounts for about half of the beef sold in the USA. It is an excellent value option, typically ranging from $10 to $15 per pound. Avoid the Select grade, as it is generally of poor quality.

Visual Inspection

When selecting your filet mignon, opt for lighter-coloured steaks over darker ones, as this indicates more marbling, resulting in a more flavourful steak. Choose steaks with a resilient texture when pressed and avoid those with excessive red liquid in the packaging.

Size and Thickness

Filet mignon steaks are typically 1 to 2 inches thick and 2 to 3 inches in diameter. However, true filet mignons are no more than 1 inch in diameter and are taken from the tapered end of the tenderloin. For an ideal serving size, aim for a steak that is about 1.5 inches thick, weighing around 8 ounces.

Where to Buy

You can find filet mignon at most grocery stores, butcher shops, and gourmet food shops. Buying a whole beef tenderloin and trimming it yourself can also be a great option, especially when cooking for a crowd.

Preparing the meat before cooking

Firstly, choose a high-quality cut of meat. Filet mignon is a tender cut of beef, so opt for prime or choice grades of meat. These cuts may be more expensive, but they are worth it for the superior flavour and texture.

Next, trim the meat. You can buy whole beef tenderloins and trim them yourself, or purchase pre-trimmed filets. Ensure that any silver skin is removed. A good serving size is about 8 ounces, with a thickness of about 1 1/2 inches.

Before seasoning and cooking, it is recommended to let the meat rest at room temperature for 30 to 60 minutes. This ensures even cooking and enhances the flavour and texture of the meat. It is an essential step, according to Ramsay, as it relaxes the muscle fibres, resulting in a more tender steak.

When it comes to seasoning, keep it simple. Gordon Ramsay suggests using just coarse salt and pepper. The timing of the seasoning is also important. Salt can draw out moisture from the meat, but it will reabsorb in about an hour. Therefore, it is recommended to season the meat either an hour before cooking or just before.

If you want to add a little extra flavour, you can use Gordon Ramsay's 7:2:2 seasoning, which includes garlic. However, this is entirely optional, as the filet mignon will be delicious with just salt and pepper.

Now your meat is prepared and ready for the pan-searing step!

Preheating the pan

First, choose the right pan for the job. A heavy skillet or a cast-iron skillet is ideal, as it provides even heat distribution and retention. Place your chosen pan on the stovetop and turn the heat to medium-high. Allow the pan to heat up for several minutes until it becomes very hot. This preheating step is essential, as it ensures a proper sear that locks in the juices and creates a mouthwatering, crispy crust on your steak.

Once your pan is hot, it's time to add some fat. You can use a small amount of oil, such as vegetable, canola, or olive oil. Swirl the oil around to evenly coat the entire cooking surface. Adding a knob of butter at this stage is also a great idea, as it enhances the flavor and adds richness to your dish.

When your pan is hot and the oil and butter are shimmering, you're ready to sear your steak. Carefully place your seasoned filet mignon in the pan, ensuring you lay it away from you to avoid any potential splattering. Now, let the magic happen—allow the steak to sear undisturbed for about 2-3 minutes on each side. This will give your steak a gorgeous, caramelized crust.

Remember, the key to a perfect sear is a hot pan. If your pan is not hot enough, you may end up with a steak that sticks to the surface and tears, or one that doesn't develop the desired crust. So, take your time to properly preheat your pan, and you'll be well on your way to cooking filet mignon like a pro!

The searing process

Choosing the Right Pan

For the best results, Gordon Ramsay recommends using a cast-iron skillet. A well-seasoned cast-iron skillet delivers the perfect sear, thanks to its superior heat distribution and retention properties. However, if you don't have one, you can use a regular oven-safe pan or any heavy skillet that can withstand high temperatures.

Preheating the Pan

Place your chosen pan on the stovetop and turn the heat to medium-high. Allow the pan to heat up for a few minutes until it becomes scorching. A hot pan is essential for achieving a delicious, crispy crust and locking in the juices and flavours of the steak.

Adding Oil and Butter

Once your pan is hot, add a small amount of oil, such as vegetable, canola, or olive oil. Swirl the oil around to evenly coat the surface. Then, add a knob of butter to the pan. The combination of oil and butter not only adds richness but also enhances the flavour of your filet mignon.

Placing the Steak

Carefully place your seasoned steak in the hot pan, ensuring you lay it away from you to avoid any potential splattering. This step is crucial for your safety and will help prevent any hot oil from splashing towards you.

Sear Timing

Allow the steak to sear without moving it for about 2-3 minutes on each side. This timing will give you a beautiful caramelized crust and is ideal for achieving a medium-rare doneness. If you prefer your steak more well-done, you can increase the searing time slightly.

The Maillard Reaction

Basting with Butter

During the searing process, you can baste the steak with the melted butter in the pan. This step not only adds moisture to the steak but also infuses it with extra flavour. Use a spoon or a basting brush to gently coat the steak with butter for a luxurious touch.

Final Flip

After searing both sides of the steak, give it a final flip just before transferring it to the oven or removing it from the pan. This ensures that the steak gets an even colour and helps lock in the juices.

Remember, the key to a successful sear is a hot pan, a good crust, and minimal movement of the steak during the process. Follow these steps, and you'll be well on your way to creating a restaurant-quality filet mignon in your own kitchen.

Resting the meat

When a steak is cooked, the heat causes the juices inside to move towards the centre. If you cut into the steak immediately, these juices will flow out, resulting in a drier steak. By letting the steak rest, you give the juices time to be reabsorbed, and the fibres time to relax, making the steak more tender. This resting period also allows the flavours to meld and settle, enhancing the overall taste of the steak.

The amount of resting time depends on the size and weight of the steak. A good rule of thumb is to rest the steak for one minute per 100 grams of steak or 10 minutes per pound. For a filet mignon, which is typically about 8 ounces, a resting time of 3 to 5 minutes is usually sufficient. During this time, the steak will continue to cook and the internal temperature will rise by a few degrees. This is why it's important to remove the steak from the heat a few degrees before it reaches your desired final temperature.

In addition to enhancing the flavour and texture of the steak, resting the meat also helps to even out the internal temperature. The outer layers of the steak are initially hotter than the centre. By allowing the steak to rest, the heat distributes more evenly, minimising the temperature difference between the exterior and interior. This results in a better overall eating experience.

Frequently asked questions