Sizzle and Savory: Learn Gordon Ramsay’s Cast Iron Skillet Filet Mignon Mastery

Embark on a culinary adventure as we delve into the secrets of cooking the perfect filet mignon in a cast iron skillet, guided by the culinary maestro himself, Gordon Ramsay. With his precise techniques and unwavering passion, you’ll elevate your steak-cooking skills to new heights.

Ingredients:

• 1 pound filet mignon, trimmed
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1/4 cup chopped shallots
• 2 cloves garlic, minced
• 1/4 cup dry red wine (optional)
• 1/4 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• Salt to taste

Equipment:

• 12-inch cast iron skillet
• Tongs
• Thermometer (optional)

Step-by-Step Instructions:

1. Season the Filet Mignon

Generously season the filet mignon with salt and black pepper on all sides.

2. Heat the Skillet

Heat the olive oil in the cast iron skillet over medium-high heat. Once the oil is shimmering, carefully place the filet mignon in the skillet.

3. Sear the Steak

Sear the steak for 2-3 minutes per side, or until a golden-brown crust forms. Use tongs to rotate the steak for even cooking.

4. Reduce Heat and Add Aromatics

Reduce the heat to medium and add the butter, shallots, and garlic to the skillet. Sauté for 2-3 minutes, or until softened.

5. Deglaze with Red Wine (Optional)

If desired, pour in the red wine and let it simmer for 1 minute, or until reduced by half. This step adds depth of flavor to the sauce.

6. Add Beef Broth and Seasonings

Pour in the beef broth, Worcestershire sauce, and thyme. Season with additional salt and black pepper to taste.

7. Braise the Steak

Bring the liquid to a simmer and braise the steak for 10-15 minutes, or until the internal temperature reaches 130°F for medium-rare.

8. Rest and Serve

Remove the steak from the skillet and let it rest for 10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a tender and juicy steak.

Tips from Gordon Ramsay:

• Use a heavy-bottomed cast iron skillet to ensure even heat distribution and a perfect sear.
• Don’t overcrowd the skillet with the steak or vegetables.
• Use a thermometer to monitor the internal temperature of the steak for accurate doneness.
• Let the steak rest before slicing to prevent the juices from escaping.
• Serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a creamy sauce.

Variations:

• Garlic Herb Butter: Add a compound butter made with garlic, herbs, and lemon zest to the steak during the braising process.
• Pancetta-Wrapped Filet Mignon: Wrap the filet mignon in pancetta before searing for extra flavor and richness.
• Red Wine Reduction Sauce: Reduce the braising liquid until thick and syrupy to create a decadent sauce for the steak.

Final Note: A Culinary Triumph

Mastering the art of cooking filet mignon in a cast iron skillet is a culinary triumph that will impress any dinner guest. By following these steps and incorporating Gordon Ramsay’s expert techniques, you’ll create a steak that is perfectly seared, tender, and bursting with flavor.

Quick Answers to Your FAQs

1. What is the best cut of steak for this recipe?
Filet mignon is an excellent cut for this recipe due to its tenderness and flavor.

2. Can I use a different type of skillet?
While a cast iron skillet is recommended for optimal heat retention and searing, you can use a heavy-bottomed stainless steel or nonstick skillet.

3. How can I adjust the doneness of the steak?
Cook the steak for less time for a rarer steak and longer for a more well-done steak. Use a thermometer to monitor the internal temperature for accuracy.

4. What should I serve with the filet mignon?
Roasted vegetables, mashed potatoes, creamed spinach, and a red wine reduction sauce are all great accompaniments.

5. Can I make this recipe ahead of time?
The steak can be seasoned and refrigerated for up to 24 hours before cooking. However, it’s best to cook the steak fresh for optimal flavor and texture.