Fillet Steak Gremolata – Gordon Ramsay

Fillet Steak Gremolata

Serves 2



2 x 250g beef fillet steaks
salt and pepper
2 tablespoons olive oil
2 cloves of garlic, smashed with the back of a knife
1 stalk of rosemary
5 stalks of thyme
2 bay leaves
200ml chicken stock
extra olive oil for plating
For the gremolata:
20g Italian parsley, chopped
1 clove of garlic, crushed
1 lemon, zest only
2 tablespoons capers, rinsed and roughly chopped
salt and pepper


  • Season the steaks well with salt and pepper.
  • Heat the olive oil in a heavy based frying pan on a high heat and add the steaks to the pan.
  • Sear each steak for two minutes on each side until golden and caramelised.
  • Add the rosemary, garlic, thyme and bay leaves to the pan with the chicken stock.
  • Keep turning and basting the steaks as they cook for a further five minutes in the pan and the stock reduces to a thick sauce.
  • While the steak is cooking mix together the ingredients for the gremolata in a separate bowl. Season it well with salt and pepper.
  • Allow the steaks to rest for a few minutes and discard the herbs, carve them and place them on a plate.

>Sprinkle the steaks with the gremolata and spoon over the thickened pan juices. Drizzle with a little olive oil and serve.