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Gordon Ramsay’s roast beef fillet recipe

Gordon Ramsay’s Roast Beef Fillet is a culinary masterpiece. With high-quality beef, expert techniques, and simple flavors, this dish showcases tender and succulent meat. Perfect for special occasions or a gourmet meal at home, it promises to impress with its caramelized exterior and melt-in-your-mouth texture.

Serves: 6

Prep Time: 20 min

Cooking Time: 20-30 min

Resting Time: 10 min


  • 1.2kg prime beef fillet (in one piece, cut from the thick end)
  • Sea salt and black pepper
  • 2 tbsp olive oil
  • Few handfuls of wild rocket leaves


For the tomato tarragon dressing:

  • 500g (about 6) ripe plum tomatoes
  • 5 tbsp ketchup (homemade is ideal)
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • Few dashes of Tabasco sauce
  • Juice of 1 lemon
  • 2 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 2 shallots, peeled and finely chopped
  • Large handful each of tarragon and flat leaf parsley, chopped

Notes before starting

Because a fillet of beef has very little fat, it sears very quickly – so be careful to not overcook it in the pan.


Step 1: Make the dressing

To make the dressing, cut each tomato in half and squeeze out the seeds. Finely chop the flesh and place in a large bowl. Add the rest of the ingredients, except for the herbs, and mix well. Season well with salt and pepper to taste. Cover with cling film and chill for at least 20 mins or until ready to serve.

Step 2: Brown the beef roast

Heat the oven to 200°C and preheat a roasting pan.


Trim any fat or sinew from the fillet of beef and season all over with salt and pepper.


Heat a non-stick frying pan with a little olive oil. When it is very hot, add the beef and sear for 1½-2 mins on each side until evenly browned all over.

Step 3: Roast to beef roast

Lightly oil the hot roasting pan. Transfer the beef to the roasting pan and place it in the oven.


Roast for 25 mins for medium rare beef – it should feel a little springy when lightly pressed.

Transfer the fillet to a warm platter and leave to rest for 10 mins.

Step 4: Serve and enjoy!

Serve the beef warm or at room temperature. Slice it thickly and overlap the slices on a serving platter. Pile the rocket into the centre. Stir the chopped herbs into the tomato tarragon dressing and spoon over the beef. Accompany with new potatoes if you like.