小菜
由 CookWhatHK0 次收藏
煎鍋牛扒兩面塗滿鹽和黑椒，於大火熱鍋上各面煎封，形成焦脆外殼，中心保持三成熟。
在菲力牛扒兩面塗抹大量鹽和黑椒。（不怕太多，因為這樣才能形成焦脆外殼。）
Generously season both sides of the filet mignon with salt and pepper. Don't be shy with the seasoning, as a liberal amount helps create that perfect crust.
將煎鍋以大火加熱 2-3 分鐘後才放入牛扒。
Heat a skillet over high heat for 2-3 minutes before adding the steak.
倒入一湯匙橄欖油，然後立即放入牛扒。
Add one tablespoon of olive oil to the hot skillet, then immediately place the steak in the pan.
每面煎 2-3 分鐘，直至牛扒能輕易從鍋底鏟起。（這表示牛扒已正確煎封。）
Sear each side for 2-3 minutes, or until the steak easily releases from the pan. This indicates it's properly seared.
煎封頂部和底部後，再將每個側面各煎 2-3 分鐘。
After searing the top and bottom, sear each of the remaining sides for 2-3 minutes.
完成！:) 這樣做出來是三成熟。如果喜歡更熟，可放入以 260°C（500°F）預熱的焗爐再烤 2-3 分鐘。
The steak should now be medium-rare. If you prefer your steak more well-done, transfer it to an oven preheated to 500°F for an additional 2-3 minutes.
