Gordon Ramsay's Surprising Ingredient and Tips for Flavorful Filet Mignon Steaks

While some chefs dismiss tenderloin and filet mignon as overrated cuts of steak, renowned chef Gordon Ramsay holds a different opinion. He considers filet mignon to be one of his "favorite cuts of all time," praising its rich flavor. Despite its leanness making it prone to overcooking and becoming dry, which poses a challenge when grilling, Ramsay's approach involves an unconventional ingredient: chicken stock.

Ramsay's Cooking Technique

The chef begins by searing both sides of the meat in a skillet, offering a practical tip to avoid burns: lay the meat away from you. Subsequently, he infuses the steak with garlic, rosemary, thyme, and a bay leaf before pouring in the chicken stock. The addition of the liquid not only keeps the meat moist as it cooks and rests but also transforms the stock into a pan sauce that complements the filet.

The choice of chicken stock is particularly effective due to its subtle taste, which doesn't overwhelm the more delicate flavors of the filet mignon. While Ramsay advocates for making his own stock, he acknowledges the convenience of using store-bought alternatives or experimenting with different flavors, such as a richer beef stock for heartier cuts like sirloin.

Enhancing the Flavor of Steak

In addition to the chicken stock method, Gordon Ramsay offers a plethora of tips for maximizing the flavor profile of a filet mignon steak. One such suggestion involves topping the meat with a homemade gremolata, composed of lemon zest, fragrant parsley, and salty capers. This adds a burst of brightness and freshness, providing a delightful contrast to the savory chicken stock-based sauce. It's also an excellent way to utilize leftover lemons.

Alternatively, Ramsay advocates for using herby chimichurri sauce to enhance the steak with a sharp, tangy flavor that cuts through the richness of the beef. His chimichurri, made with fresh shallots, mint, cilantro, oregano, grated garlic, smoky paprika, red wine vinegar, and extra virgin olive oil , pairs particularly well with fattier cuts like ribeye but can also complement tenderloin.

Creative Uses for Tenderloin

Even though tenderloin is best known as the star of beef Wellington, Gordon Ramsay showcases its versatility by incorporating it into steak sandwiches. He enhances the flavor of the meat by placing it on halved garlic bulbs before roasting, resulting in even cooking. To add depth to the dish, He serves it with a spicy tomato relish made of red onion, chili, roasted tomatoes, olive oil, and sherry vinegar. For an extra layer of tangy flavor, he also suggests adding mustard-mayo to the bread, elevating the overall taste of the steak sandwich.

With these inventive techniques, Gordon Ramsay redefines the cooking and serving of steaks, showcasing his culinary prowess and creativity. His use of chicken stock, flavor-enhancing toppings, and imaginative preparations for tenderloin demonstrate his commitment to elevating the steak experience to new heights.