This delicious Gordon Ramsay Filet Mignon recipe is quick and easy, perfect for a special dinner or weeknight treat. The steak is seared to perfection and then baked with butter, garlic, and rosemary for a tender, flavorful finish. With simple ingredients, you can enjoy a restaurant-quality meal at home in no time!
Ingredients Needed:
- 2 Filet Mignons
- Salt & ground black pepper to taste (season generously!)
- 1 tbsp oil
- 2 tbsp unsalted butter
- 5 cloves garlic, peeled
- 4 sprigs fresh rosemary
How To Make Filet Mignon Recipe:
- Prepare the Steaks: Take the filet mignons out of the fridge 30-60 minutes before cooking. Season them generously with salt and pepper. Let them rest on a plate at room temperature.
- Preheat the Oven and Skillet: Preheat your oven to 360°F (180°C). Heat a medium cast iron skillet over high heat for 3-5 minutes.
- Sear the Steaks: Add oil to the skillet once it’s hot. Carefully place the steaks in the pan and sear for 2-3 minutes on each side until browned and crusty.
- Add Flavor: Remove the skillet from heat. Add butter, garlic, and rosemary to the pan.
- Bake the Steaks: Transfer the skillet to the oven and bake for 2-8 minutes depending on how well done you want your steak. (For medium-rare, bake for 5 minutes).
- Rest and Serve: Take the steaks out of the skillet and let them rest covered with foil for 5-10 minutes before serving. Serve with the garlic and skillet butter.
Recipe Tips:
- Rest the Steaks First: Take the filet mignons out of the fridge 30-60 minutes before cooking to make sure they cook evenly.
- Use a Cast-Iron Skillet: It helps sear the steak perfectly by keeping the heat steady.
- Let the Steak Rest After Cooking: Rest the steak for 5-10 minutes under foil to keep it juicy.
- Cook Time Depends on Thickness: Thicker steaks need more oven time. Adjust based on how thick the steak is.
- Season Well: Don’t be shy with the salt and pepper to add more flavor to your steak.
How To Store & Reheat Leftovers:
- Refrigerate: Cool the leftover filet mignon to room temperature, then store it in an airtight container in the fridge for 2-3 days.
- Freeze: Let the steak cool to room temperature, then wrap it tightly and freeze for up to 2-3 months. Thaw overnight in the fridge before reheating.
- Reheat: Heat some oil or butter in a skillet over medium-low heat. Cook the steak for 2-3 minutes per side until hot.
Nutrition Facts:
- Calories: 440 kcal
- Total Fat: 34g
- Saturated Fat: 12g
- Cholesterol: 120mg
- Sodium: 75mg
- Potassium: 680mg
- Total Carbohydrate: 0g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 34g
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