Beef Wellingtons are the poster dishes at Gordon Ramsays Hells Kitchen restaurants, but the chef also boasts a signature steakhouse, Gordon Ramsay Steak, to prove his mastery in New York strips, rib-eyes, and filet mignons.
Dont go up against him in steak-themed trivia, Ramsay would win. Hes even filmed a guide to help us catch up to him. Watch and learn: Rump is good for stir-fries; Marinate hanger and cook it quickly; Filet is incredibly tender and great for an “ultimate steak sandwich.” This is the cut of meat that Ramsay calls “the Rolls Royce of beef.” You can watch him prep a filet and take note as the star chef seasons it — rolling in salt and large grains of pepper — and then carefully places it (dont drop it!) into his pan coated in olive oil. But even if you follow Ramsays instructions as laid out in the video to the letter, you may have already broken a cardinal steak-making rule.
As Ramsay told Tasting Table, the number one novice mess-up that his chefs make when prepping a filet mignon has little to do with the seasoning or cooking process at all.
Sear the Filet Mignon Allow the steak to sear for about 2-3 minutes on each side, without moving it, to achieve a beautiful caramelized crust. For a perfect medium-rare doneness, aim for an internal temperature of around 130°F (55°C). Use a meat thermometer for accuracy.
Dont go up against him in steak-themed trivia, Ramsay would win. Hes even filmed a guide to help us catch up to him. Watch and learn: Rump is good for stir-fries; Marinate hanger and cook it quickly; Filet is incredibly tender and great for an “ultimate steak sandwich.” This is the cut of meat that Ramsay calls “the Rolls Royce of beef.” You can watch him prep a filet and take note as the star chef seasons it — rolling in salt and large grains of pepper — and then carefully places it (dont drop it!) into his pan coated in olive oil. But even if you follow Ramsays instructions as laid out in the video to the letter, you may have already broken a cardinal steak-making rule.
The culinary master of “Hells Kitchen” is well known for his zero-tolerance policy for overcooked or undercooked meat. Mastering the perfect steak cooking time and method is useless, however, if youve skipped an important pre-cooking step. Whats the most common error chefs-in-training make when learning the art of Gordon Ramsays filet mignon? Tasting Table asked the culinary wizard in an exclusive interview. “The rookie mistake that everyone makes is they cook the steaks ice-cold,” Ramsay told us. “They take them straight out of the refrigerator and they put them into the pan.” Never do that — not if you want to live up to Ramsays Michelin-starred expectations.
As Ramsay told Tasting Table, the number one novice mess-up that his chefs make when prepping a filet mignon has little to do with the seasoning or cooking process at all.
Per Ramsay, the pre-cooking process is just as important as what you do after your steak hits the pan. “A steak needs to rest. It needs to rest before you cook, it needs to tenderize, it needs to be seasoned, and it needs to be rubbed either in a beautiful dry rub or lightly drizzled with a touch of olive oil,” Ramsay detailed. “Get the steak up to room temperature.”
Beef Wellingtons are the poster dishes at Gordon Ramsays Hells Kitchen restaurants, but the chef also boasts a signature steakhouse, Gordon Ramsay Steak, to prove his mastery in New York strips, rib-eyes, and filet mignons.
Gordon Ramsay Demonstrates How To Cook Filet Mignon | Season 6 Ep. 1 | MASTERCHEF JUNIOR
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