Home dish
by CookWhatHK0 saved
Filet mignon with bacon-wrapped shrimp pairs butter-basted steak and paprika shrimp over baby bok choy stir-fried with peppers and oyster sauce.
Preheat your oven to 400°. In a large skillet, heat 4 tablespoons of olive oil over medium-high heat. Generously season the filet mignon steaks on both sides with salt and pepper. Once the oil is shimmering and just about to smoke, carefully place the seasoned steaks into the hot skillet. Sear the steaks for about 5 minutes until a deep, rich crust forms. Flip them over, add the 4 tablespoons of unsalted butter and 4 sprigs of thyme to the pan. Continue to cook for another 5 minutes, basting the steaks frequently with the melted butter.
將焗爐預熱至 400°F。喺大平底鑊中用中大火燒熱食油。牛扒兩面用鹽及黑椒調味。當油差不多冒煙時，放入牛扒。煎至表面深色焦香，約 5 分鐘，然後翻面加入牛油同百里香。用牛油淋汁，再煎多 5 分鐘。
Transfer the skillet to the preheated oven and continue cooking until the steaks reach your desired doneness. For a medium-rare steak, this will take about 5 minutes. Remove the steaks from the pan and let them rest for 5 minutes before slicing.
將平底鑊放入焗爐，焗至個人喜歡嘅熟度，medium rare 約需 5 分鐘。從鑊中取出，靜置 5 分鐘後再切片。
Gently pat the peeled and deveined shrimp dry with a paper towel. In a small bowl, combine the 1½ tablespoons of smoked paprika with salt and pepper. Sprinkle this seasoning mixture generously over both sides of the shrimp. Take the 14 slices of bacon and cook them until they are about halfway done (partially cooked). Once cooled slightly, wrap each piece of partially cooked bacon around a seasoned shrimp, securing it with half a toothpick. In a separate skillet, heat 2 tablespoons of olive oil over medium heat. Add the bacon-wrapped shrimp to the skillet and sauté for about 3 minutes until they are well golden brown on one side. Flip them over and continue to sauté until cooked through. Remove the shrimp from the heat and set them aside.
用廚房紙巾將蝦印乾。將紅椒粉、鹽同黑椒混合，為蝦兩面調味。用半熟煙肉捲起蝦，以牙籤固定。喺平底鑊中用中火燒熱食油。炒至金黃色（約 3 分鐘）後翻面，繼續炒香。離火備用。
Trim the tough ends from the 1 pound of baby bok choy. Wash the bok choy well, then pat it dry with paper towels and set aside.
修剪小白菜嘅根部。洗淨後用廚房紙巾印乾，備用。
Heat a large skillet or wok over medium heat. Add the 1 tablespoon of canola oil, followed by the 1 tablespoon of minced fresh ginger and 2 cloves of minced garlic. Sauté for 1 to 2 minutes, or until the garlic and ginger are fragrant and softened. Add the made bok choy to the skillet and cook for 1 minute, or until it just begins to wilt.
將大平底鑊或鑊用中火燒熱。加入食油，然後放入蒜頭同薑。炒 1–2 分鐘至軟身，再加入小白菜。炒約 1 分鐘至小白菜剛開始變軟。
Stir in the 3 tablespoons of oyster sauce, 2 tablespoons of beef broth, 6 sliced sweet peppers, 2 sliced jalapeños, 1 sliced poblano pepper, ½ diced red onion, and ⅛ cup chopped fresh cilantro. Add most of the ⅛ cup chopped green onion, reserving about ¼ of it for garnish. Continue to cook for about 1 minute, or until all ingredients are heated through. Plating Instructions:
加入蠔油、牛肉湯、各式椒類、洋蔥、芫荽同青蔥（預留 ¼ 青蔥作裝飾），炒約 1 分鐘至加熱均勻。
To plate, arrange a bed of the spiced bok choy on each serving plate.
擺盤：
Cut each filet mignon steak in half or into slices, as desired. Carefully remove the toothpicks from the bacon-wrapped shrimp and arrange them on top of the steaks. Garnish with the reserved green onion.
先喺碟底鋪上香辣小白菜。將菲力牛扒切半或切片。取出牙籤，將煙肉蝦卷放喺面層。用剩餘青蔥裝飾。
Note: A steak cut in half typically indicates medium-rare doneness, while sliced steaks are often rare.
（切半示範為 Medium Rare；切片示範為 Rare）
Serve immediately and enjoy!
上桌享用！
