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!
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.
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
»crosslinked«
Recently on The F Word Gordon Ramsay said not to be afraid of making your own mayonnaise, so come out from behind the kitchen table and let’s get to cooking.
Mayonnaise is basically just raw egg yolk, oil and mustard (mmm, healthy)!
You can whisk this by hand, but it will take quite an effort, use a food processor if you have one.
Put the egg yolks in a food processor with the dijon mustard. and turn the food processor on. The first 30 seconds of making mayonnaise is the most crucial, so be careful during this period and go slow with the oil. SLOWLY begin pouring the oil into the food processor while it’s on. After 30 seconds or so you can start pouring faster. Turn off the food processor when you’ve added all the oil.
Add the salt and pepper, then cut the lemon in half and squeeze the juice into the mayonnaise mixture. Give the mix a quick burst with the food processor and done!
Store the mayonnaise in the fridge.
This is an adaptation of a recipe from Gordon Ramsay’s Fast Food. I highly suggest you click the link and buy this cookbook, it’s one of the best culinary purchases I’ve ever made.
This recipe is tasty served warm or cold.
Crush the peppercorns lightly, then put them in a strainer and shake lightly to get rid of fine dust. Tip the crushed peppercorns onto a plate and press both sides of the steaks onto the peppercorns to coat.
Heat the olive oil in a large skillet. Add the lamb steaks and pan-fry over high heat for 2 to 3 minutes on each side. Remove from the skillet and let rest for 5 minutes.
Slice the peppered lamb thickly and serve with green bean, red onion & romano salad with crusty bread.
A good set of knives enables you to work quickly and efficiently. Keep them sharp – blunt knives are inclined to slip off food into waiting fingers.
Gordon Ramsay
Gordon cooked this meal on the F Word show. You can cook it too! Follow the instructions below for a delicious meal.
Preheat oven to 390 degrees fahrenheit
Trim the sea bass into neat fillets and score the skin with a sharp knife. Season with a pinch of salt and the fresh thyme leaves.
Pan fry the sea bass, skin side down in hot olive oil, gently holding the fillets down for 30 seconds with your fingers to stop the sides curling up. Season the top of the fillets and leave to cook from the bottom up. The fish will begin to turn white as it cooks. When the fish is about 80% cooked, flip it over and cook it the rest of the way through. Spoon some of the cooking oil over the top to add an extra crispness to the skin.
Sweat the peppers and shallots in a pan of hot olive oil until softened. Season , then add the star anise, basil and vinegar. Pour the vinegar in around the side of the pan so that it gently heats up before reaching the center. Add the vermouth – enough to come up to just under the layer of vegetables. Keep over the heat and allow the mixture to reduce until almost all the liquid has evaporated and you can hear a little sizzling and crackling. The vegetables should look rich and glossy. Add the water and reduce for 15 minutes. When the water looks like a syrupy sauce, remove the star anise and basil stalks and transfer to a blender. Blend until smooth. Taste and season if necessary, blend again. The consistency should be of a smooth, thick soup.
For the pilaf, sauté the onion in oil until soft. Add the rice, thyme, cinnamon, star anise and citrus peel. Season and cook for about 30 seconds to infuse the flavours – the rice should begin to look translucent. Add the boiling stock, bring back to the boil and cover with a cartouche (circle of greaseproof paper). Cook at 200c for 20 minutes.
Once cooked leave to stand for 5 minutes and remove the thyme and cinnamon before serving and mix through a knob of butter.
Cut the endive in half lengthways and dust all over with icing sugar.
Melt the butter in a pan and caramelise the endive all over until golden brown.
Deglaze the pan with the grand marnier and add the orange juice. Braise gently until the endive is soft and liquid is almost a glaze.
Serve the sea bass skin side up on a bed of rice with the pepper sauce and braised endive along side.
This is a spicy dish which should be toned down if you’re going to feed it to young children or people who can’t take the heat (make sure to kick them out of the kitchen). To tone the spice down, replace the chili powder with ground coriander.
Slice the beef into long, thin strips and put in a small bowl. Halve, core, and seed the bell peppers, then cut into strips.
Mix the cumin, chili powder, paprika, salt, and pepper together in a small jar. Add the spice mix to the beef strips and mix well. Add the rest to the sliced peppers and toss to coat. Set aside to marinate.
Half the avocados and remove the pits. Scoop the flesh into a bowl and add the lime juice. Lightly mash with a fork until you get a chunky paste. Add the garlic, chili, shallot, tomatoes, and cilantro. Mix well and season with salt and pepper to taste. Set aside.
Heat olive oil in a large walk until very hot. Carefully add the bell peppers and saute until they are slightly soft. Add the beef strips. Cook for 2 minutes, stirring and tossing frequently, until the beef is just cooked. Remove from the wok and keep warm.
Warm the tortillas. Put some beef and bell peppers along the center of each tortilla and add a dollop of sour cream and quac. Add some torn cilantro and roll into burritos. Serve…
You can win a trip to Sanctuary Cove to meet Gordon Ramsay in person! Imagine eating at Gordon’s newest establishment as he comes to your table to greet you! I can’t guarantee he’ll actually greet you, but you will see him and feast on his fabulous cooking.
The package includes two nights in a Federation Suite at Hyatt Regency Sanctuary Cove, full buffet breakfast each morning, two dinner packages, and $100 credit for the Fireplace Restaurant. Airfare is also included in the give-away, although it seems like it’s only valid for certain locals. This is one amazing give-away!
I found out about this wonderful opportunity from another blog which you must visit. Go to this traveling and food blog to get the full details. You’ll be able to read a more in depth article regarding the event. There is a link at the bottom of the orange box on the left which leads to details on how to enter. Or if you don’t want to read more about the trip you can go straight to the entry form.
Good luck to you!
This dessert can be prepared in minutes and looks really great! Gordon says to make sure you buy shortbread of fine quality that’s thin.
Put the creme fraiche, whipping cream, and 2 tbsp confectioners sugar into a large bowl. Beat lightly until smooth and just thick, taking care not to over-whisk. Taste and add a little more confectioners sugar if you think it needs it.
Place a shortbread on each serving plate. Spoon a large dollop of the creamy mixture on top. Scatter the strawberries and minto over the cream.
Dist the other shortbreads with confectioners sugar and rest them on top of the strawberries. Add a mint sprig to each dessert and serve.
This recipe isn’t from Gordon Ramsay, it’s actually my recipe. I’ve incorporated much of what I know about Gordon Ramsay’s cooking into the recipe. I prepared this for dinner last night since I’ve been feeling a little under the weather lately and Chicken Soup does a body good. Give it a try and let me know what you think.
Add olive oil to large stock pot and heat. Add onion to pot and cook while stirring for a couple of minutes, add chicken, garlic, and thyme (separating leaves from stems. Cook chicken and onions, stirring occasionally until the chicken is opaque and onions are translucent.
Add chicken stock to pan and the rest of the ingredients except for the salt and pepper. Bring to boil then simmer on medium low for 20-30 minutes. Add salt and pepper to taste and serve.
This list is far from official, but I think it’s fairly accurate. I’ve included links to Amazon so you can read portions of the books on their website and because Amazon will show me a little love if you click over to their site from here.
1. Gordon Ramsay’s Fast Food: The book is divided into short sections. Many of the dishes can be prepared and cooked in as little as 15 minutes, and none take longer than half an hour.
2. Gordon Ramsay Makes It Easy: This work, which more than lives up to its title, allows Ramsay to showcase his softer side with anecdotes about his wife and photos with his children, while offering recipes where complex taste and elegant presentation belie simple preparation.
3. Gordon Ramsay’s Healthy Appetite: A fit chef, marathon runner, and high-energy television presenter, Gordon Ramsay is a walking advertisement for eating well and staying in the peak of good health. In this new book, which includes recipes from The F Word, he has put together over 100 dishes that reflect the way we want to eat today.
4. Gordon Ramsay’s Three Star Chef: Describing both the restaurant methods for preparation, along with a down-to-earth guide to recreating the dishes at home, this beautifully photographed book showcases Ramsay’s immense talent. This cookbook is both a valuable cook’s resource and an arresting look at a man who has been dubbed “the best chef of his generation.”
5. Chef for All Seasons: Do we need another by-the-seasons cookbook? Yes, emphatically, if it’s Gordon Ramsay’s A Chef for All Seasons. Ramsay has done a rare thing: he’s created a chef’s cookbook of impeccable yet unfussy food that’s truly approachable.
6. In The Heat Of The Kitchen: This is a collection of superb recipes, every one tested to ensure success in the home kitchen, including gorgeous full-color photographs of finished dishes and photos of step-by-step techniques as well. With chapters on fish, poultry, meat, vegetables, salads, fruits and breads, this is a cookbook you will turn to whenever you want to cook with lots of style and a minimum of fuss.
7. Passion for Flavour: More than 100 recipes – many of them Ramsay’s most famous – from the fiery, 3-star Michelin chef on Fox’s hit series, “Hell’s Kitchen.” Each recipe puts a premium on lightness and flavor using a low-fat approach.
8. Kitchen Heaven: With over 100 brand new recipes-including some of the most accessible and delicious he has ever produced-Kitchen Heaven is a cookbook for everyone who loves food, from the complete novice to the more accomplished cook.
9. Gordon Ramsay’s Just Desserts: is a very fine book of last courses from energetic three-star Michelin chef Gordon Ramsay, expertly marshaled for the domestic kitchen by Roz Denny.
Can you think of another great Gordon Ramsay cookbook I’ve left out? Can you help make the list a perfect ten?
