"Since filet mignon is round and typically 1 or 2 inches thick, Ramsay has a trick for searing all sides. After crisping the top and bottom, gently roll the steak on its edges to achieve a uniform sear on the entire filet. According to Ramsay, filet mignon only needs a light sear on all sides, not too much color."
"Pan-searing a filet mignon will take anywhere between 3 to 8 minutes per side, and it's recommended to cook it either rare or medium rare (keep in mind to remove it from the pan before it's fully done, as it will cook residually). With a proper sear and enough resting time to reabsorb the juices - 5 to 10 minutes, depending on thickness - you'll have the juiciest, melt-in-your-mouth filet mignon."
"When cooking filet mignon at home, you'll want to take your steaks out and let them come to room temperature before searing - about 30 minutes. This will allow for even cooking, as the center of the steak will be slower to cook if it starts cold, leading to an underdone center and overdone exterior. Cooking your filet mignon straight from the fridge is a rookie mistake, according to Gordon Ramsay."
Filet mignon is an expensive, tender cut of steak that demands careful cooking technique. Gordon Ramsay recommends searing all sides uniformly by rolling the steak on its edges after crisping the top and bottom. Pan-searing takes 3 to 8 minutes per side, with cooking best done to rare or medium-rare. The meat should rest for 5 to 10 minutes after cooking to reabsorb juices. Before cooking, bring steaks to room temperature for 30 minutes to ensure even cooking throughout. Season simply with salt and pepper on all sides, as some seasoning will be lost during the searing process.
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