Filet mignon is a really wonderful high-quality piece of steak. It's a bit pricier than other cuts, so it can be a little intimidating. But whether you're splurging for a special occasion or just honing in on your skills, here's a few foolproof ways to make sure you get it right and get the most out of it.
菲力牛排是一種相當高品質的牛排。因為它比其他牛的部位更昂貴，所以會讓人有點難買下手。但無論你是為了特殊場合奢侈一番或是專注於廚藝，這裡有幾個簡單的訣竅以確保你可以做好做滿。
Thirty minutes before you start cooking, you wanna take your steak out of the fridge and let it rest at room temperature. If you grab it straight from the fridge and throw a cold steak in a hot pan, it'll bring down the pan's temperature, and you won't get that great crust.
在開始下廚前的三十分鐘，先把牛排從冰箱拿出來並放室溫靜置。如果你從冰箱拿出來之後直接把冰牛排丟進熱平底鍋裡的話，牛排會讓鍋子降溫，如此一來就沒辦法煎出漂亮的焦面了。
Next, you wanna pat your steak dry with a paper towel. This will absorb any excess moisture that could keep the steak from getting an even crust.
接著，用紙巾把牛排表面輕拍擦乾。這樣可以吸收多餘的水分，才更容易煎出牛排均勻的焦面。
So, then you wanna really generously season the steak with coarse salt and pepper. This might seem like an aggressive amount of seasoning, but you really need that much to get the flavor throughout the steak—and don't forget to cover every side.
然後，用大把的粗鹽和胡椒來調味牛排。雖然調味料的份量可能看起來有點嚇人，但就是真的需要用那麼多才能均勻調味－－而且別忘了每一面都要撒調味料。
Next, we're gonna sear the steak. For searing, you should use a stainless steel or cast iron pan because they're oven safe and can maintain a high, steady heat, which you need to get a really great crust.
接下來，我們要來高溫快煎牛排。就煎牛排來說，需要用到不銹鋼或者是鑄鐵平底鍋，因為它們可以放進烤箱烤，而且能維持穩定高溫，你需要這種高溫才能煎出非常漂亮的焦面。
Heat the pan over high heat for about five minutes. You can actually feel the heat coming off the pan when it's ready. Then, we're gonna add a neutral oil with a high smoke point. We use grapeseed oil, but you could also use canola, vegetable, or even sunflower oil. Once you see the oil start to shimmer like this, and it's starting to smoke, that's when you know you're ready to start searing.
高溫加熱平底鍋大約五分鐘。當鍋子熱得差不多時，你會感覺到鍋底散發的熱氣。接著，我們就能加入煙點高的中性油。我們用的是葡萄籽油，但你也可以用芥花油、植物油或是葵花油。一旦看到油開始蒸騰閃爍，而且冒煙，你就可以開始煎牛排了。
Place the filet in the pan and let it sit for two to three minutes without moving it. Seriously don't move it. That's gonna allow it to form this really great crust, also known as that Maillard reaction. After that crust is formed, flip your steak. If it's sticking to the pan, that just means it's not ready yet, and you should let it keep searing until it self-releases.
把菲力牛排放進平底鍋靜置兩到三分鐘。千萬不要動它。這段時間能讓牛排煎出超棒的焦面，也稱為梅納反應。在焦面形成後，把牛排翻面。如果它黏鍋的話，意味著它還沒好，需要繼續煎，直到它不再沾鍋為止。
If you really wanna enhance the flavor of your steak, you can baste it. To baste, you wanna add a couple tablespoons of butter along with some herbs and garlic to the pan. Then you tilt the pan so the butter pools on one side, and continuously spoon that herby butter over the steak for one to two minutes. This process is a really quick step to infuse your steak with even more flavor. Trust us. You should try it.
如果想要讓牛排更入味的話，可以塗奶油在上面。在鍋中加入幾湯匙的奶油和一些香草和大蒜。接著傾斜鍋子好讓奶油流至一端，持續舀香草味的奶油油汁在牛排上一至兩分鐘。這個快速的步驟可以讓牛排注入更多風味。相信我們。你應該試試看。
So, we're gonna finish our steak off in the oven because it's the easiest way to guarantee an even cook. Place the pan in a preheated oven of 450 degrees. Seven minutes will get you a perfectly done medium-rare filet, which is what we'd recommend. It should be 130 degrees when you take it out of the oven. After letting it rest, the temperature will go up to 135. If you prefer a different cook, you can adjust the amount of time in the oven. We prefer medium-rare because...well, your steak is gonna stay really tender and flavorful.
最後我們要把牛排送進烤箱，因為它是確保牛排均勻受熱最簡單的方法。把平底鍋放在預熱華氏 450 度的烤箱中。七分鐘就能烤出完美的三分熟菲力牛排，而這個熟度也是我們最推薦的。當你從烤箱拿出牛排的時候，它應該要是 130 度。經過靜置之後，溫度會上升到 135 度。如果你偏好其他熟度的話，你也可以增減牛排放烤箱的時間。我們偏好三分熟是因為...牛排在這個熟度很軟嫩可口。
Then, you wanna let it rest at room temperature for about 10 minutes to make sure it stays tender and juicy. If you slice it right away, the juices will run out, which can dry out your steak. When you let it rest, the juices will absorb evenly throughout the steak, keeping it tender. The temperature will continue to rise by about five degrees while it's resting.
接著，將牛排靜置室溫大約十分鐘的時間以確保牛排軟嫩多汁。如果你馬上切開的話，肉汁會流失，牛排會失去水分而變乾。而靜置的話，肉汁會均勻吸收至整塊肉，讓它保持軟嫩。在靜置期間，牛排溫度也會持續升高約五度左右。
With any steak you wanna slice it against the grain. Filet mignon is already a really tender cut of steak, but this is just an extra tip to make sure it's the best it can be.
任何一種牛排都需要切逆紋。雖然菲力牛排已經是肉質很嫩的牛排了，但這個額外的小撇步能確保它嚐起來最好吃。
And that's all it takes. Filet mignon is a really wonderful cut of meat, but it can be pretty intimidating because of its price point. But when you wanna splurge, give it a try! It's not fundamentally harder to cook than any other cuts of steak. The same principles apply. And with these few tips in mind, you're guaranteed to get a restaurant-quality steak at home.
這樣就完成了。菲力牛排真的是很棒的一塊肉，但它的價格容易使人卻步。但你如果想奢侈一點的話，買它試試吧!基本上它不會比其他的牛排難料理。同樣的方法也適用於其他牛排。記住這些訣竅，保證你能在家裡就嚐到餐廳等級的牛排。
I mean you can make it for your spouse, for yourself. I've made it for myself many times. If you're trying to woo someone, it's a good woo. It's a good woo steak.
我是說你可以做給你的另一半吃，也做給自己吃。我做給自己吃很多次。如果你想追求誰的話，這是很好的求愛方式。這是一塊擄獲人心的牛排。
- 「專注於」- Hone In
But whether you're splurging for a special occasion or just honing in on your skills, here's a few foolproof ways to make sure you get it right and get the most out of it.
但無論你是為了特殊場合奢侈一番或是專注於廚藝，這裡有幾個簡單的訣竅以確保你可以做好做滿。 - 「稱為、為人所知」- Be Known As
That's gonna allow it to form this really great crust, also known as that Maillard reaction.
這段時間能讓牛排煎出超棒的焦面，也稱為梅納反應。 - 「注入」- Infuse With
This process is a really quick step to infuse your steak with even more flavor.
這個快速的步驟可以讓牛排注入更多風味。 - 「失去水分而變乾」- Dry Out
If you slice it right away, the juices will run out, which can dry out your steak.
如果你馬上切開的話，肉汁會流失，牛排會失去水分而變乾。
