Gordon Ramsay’s Surprising Secret to Juicy Filet Mignon
When it comes to steak, chefs may overlook tenderloin or filet mignon, considering them overrated cuts. However, Gordon Ramsay, the renowned culinary master, disagrees. He hails the filet as one of his "favorite cuts of all time," praising its packed flavor profile. Despite its leanness, filet mignon can easily dry out when cooked, making it one of the worst cuts to grill. But fear not, Ramsay has a secret ingredient up his sleeve to keep it juicy: chicken stock.
The Technique:
- First, sear both sides of the filet in a skillet, taking Ramsay’s advice to lay the meat away from you to avoid burns.
- Add garlic, rosemary, thyme, and a bay leaf, then pour in the chicken stock.
- The added liquid keeps the meat moist as it cooks and rests, absorbing flavors from the aromatics.
- The chicken stock also reduces down to create a delectable pan sauce to accompany the filet.
Why Chicken Stock Works:
- Chicken stock’s delicate taste complements the less robust flavor of filet mignon.
- Ramsay emphasizes the importance of homemade stock for superior cooking, but store-bought options work as well.
- Different flavors of stock can be explored for pairing with other cuts of steak.
Enhancing Flavor Beyond Chicken Stock:
- Ramsay suggests topping the steak with a homemade gremolata for brightness and freshness.
- Another option is spooning herby chimichurri sauce over the steak for a sharp, tart contrast.
- For steak sandwiches, Ramsay recommends sitting the meat on halved garlic bulbs before baking and serving with a spicy tomato relish.
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- Explore the original article on Food Republic for more insights into Gordon Ramsay’s steak secrets.
By incorporating Gordon Ramsay’s expert tips and unexpected ingredients, you can elevate your steak game and impress your guests with juicy, flavorful filet mignon that will leave them craving more. Master the art of cooking with finesse and creativity, and transform your dining experience into a culinary delight.