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Gordon Ramsay’s Fillet of Beef with Mushroom Gratin
May 8th, 2009 by Foodie

Fillet of Beef with Mushroom Gratin

This recipe is from Gordon Ramsay’s F Word. Gordon Ramsay says:

Fillet of Beef has to be the ultimate indulgence. When you bite into it, it actually melts on your tongue like butter. The flavor is phenomenal!  Yes it’s sumptuous, yes it’s expensive, but boy is it worth it!

Gordon Ramsay goes really fast on this recipe like always and gives no measurements. I’ve estimated everything. This recipe should be very close to the one cooked on The F Word. Feel free to make adjustments and let me know if I’ve missed anything. Enjoy!

Ingredients:

  • 1 large Fillet Mignon
  • olive oil
  • 2 shallots (sliced)
  • 3 cloves garlic (smashed with peels on)
  • 1/4 lb. chestnut mushrooms (quartered)
  • 1/4 lb. Shitake Mushrooms (quartered)
  • 1/8 lb. Oyster Mushrooms (quartered)
  • 1/2 cup Cream (eyeball it)
  • 2 Egg Yolk
  • Chives (eyeball it)
  • Salt & Pepper to taste

Directions:

Mushroom Gratin:

Heat Olive Oil in a large heavy skillet. Add the sliced shallots, and crushed garlic. Simmer for a minute or two and add the mushrooms. Sweat down a bit and remove the garlic. Pour the mixture into a bowl and set aside.

Add cream to a separate bowl and whisk until fluffy. Add egg yolks and whisk together. Add chives and mushroom mix and whisk until well mixed.

That’s it for the Gratin.

Fillet of Steak:

Heat olive oil in a hot heavy skillet. Season Fillet with salt and pepper on all sides. Add Fillet to hot oil and brown on all sides. Be careful not to cook the steak at this point or you’ll dry it out.

Spoon the  Mushroom Gratin over the top of the Fillet and top with Parmesan. Place Fillet in a hot oven (450-500 degrees f) for 7 minutes. As Gordon Ramsay said on the F-Word, Fillet of Steak with Mushroom Gratin – DONE!

He also said he wishes he could “die and F**k off to heaven with his Fillet of Steak”! LOL

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11 Responses  
  • joe writes:
    October 12th, 20097:14 pmat

    I tried this recipe. The gratin is nice, I added a bit of salt. Also, for a large cut of filet, simply browning it and cooking it for 7 minutes was no where near long enough (unless you like your steak raw). I had to cook it for 14 minutes.

  • Dianne writes:
    December 2nd, 200911:35 amat

    I made this dish for Christmas last year and it was great! We are going to try the Beef Wellington this Christmas! I can’t wait!

  • Erin writes:
    January 29th, 201010:00 pmat

    Hi, just wondering if you have a recipe or could tell me how to roast a cube roll. We usually buy a cube roll and cut it into steaks to use over a few nights, but have been told its pheunomenal roasted. Could you tell me how to roast it plz??? Ive searched heaps of websites and have only found 2 ways to roast a cube roll. But thought Gordon would know the ULTIMATE way to roast it.
    Would be greatly appreciated. Thankyou, Erin. :)

  • Garland Fonken writes:
    March 9th, 20101:50 pmat

    I believe Gordon’s recipe for this also calls for grated parmesan cheese for the gratin.

  • John writes:
    June 19th, 201011:33 amat

    I have to disagree with Joe — 7 minutes was a perfect medium rare. Great recipe.

  • Eric writes:
    December 2nd, 20107:16 amat

    This is our favorite special meal, great for a date night or guests (you can prepare the mushrooms and whip the cream ahead of time so all you have to do is cook the fillets when people arrive). Sear it for 5 – 7 min. per side depending upon thickness and 7 min. in the oven and they come out perfect! This fillet is a meal in-and-of itself, so pair with a light side dish and a nice big red wine and you will not be disappointed.

  • Jeremy Zachmann writes:
    December 23rd, 20102:30 pmat
  • Paul Allen writes:
    April 6th, 20113:50 pmat

    Absolutely excellent. All i need now is for Gordon to cook it for me. :)

  • susan galea writes:
    April 23rd, 20117:43 amat

    Tried this recipe and followed it to the letter: fabulous. Then, as is my wont, tried it again with some added mustard and rosemary instead of thyme- very tasty. Third time we rubbed some chili into the steaks and only a modicum of pepper- truly delicious too. Nice, simply recipe that was timed to suit all of us, luckily. It did need five minutes resting while the potatoes et al were plated up.

  • Stephanie writes:
    February 25th, 20138:26 amat

    How long and at what temperature is the gratin cooked?

  • Greg Stockdale writes:
    June 5th, 20133:11 pmat

    I just made this tonight. My advice is to season the gratin and use a generous amount of chives. It was an excellent dish.


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