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Filet mignon na may bacon-wrapped na hipon: butter-basted na steak at paprika shrimp sa ibabaw ng bok choy na may sili, jalapeño, at oyster sauce.
Painitin ang oven sa 400°F. Sa isang malaking kawali sa katamtaman hanggang mataas na apoy, magpainit ng mantika. Timplahan ang steak ng asin at paminta sa magkabilang panig. Kapag malapit nang mausok ang mantika, ilagay ang steak. Lutuin hanggang mabuting masear, mga 5 minuto, pagkatapos ay baliktarin at magdagdag ng butter at thyme. Lagyan ng katas ang butter at lutuin ng 5 minutong pa.
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.
Ilipat ang kawali sa oven at lutuin hanggang sa iyong kagustuhan, mga 5 minuto para sa medium rare. Alisin sa kawali at hayaang magpahinga ng 5 minuto bago hiwain.
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.
Patuyuin ang hipon gamit ang paper towel. Haluin ang paprika, asin, at paminta at timplahan ang magkabilang panig ng hipon. Balutin ang bahagyang nalutong bacon sa hipon at i-hold gamit ang toothpicks. Sa kawali sa katamtamang apoy, magdagdag ng mantika. Igisa hanggang magandang gintong-kayumanggi (mga 3 minuto) at baliktarin. Ipagpatuloy ang paggisa. Alisin sa apoy at itabi.
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.
Putulin ang mga dulo ng bok choy. Hugasan, patuyuin gamit ang paper towels, at pagkatapos ay itabi.
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.
Magpainit ng malaking kawali o wok sa katamtamang apoy. Idagdag ang mantika, pagkatapos ay idagdag ang bawang at luya. Lutuin ng 1-2 minuto, o hanggang lumambot, pagkatapos ay idagdag ang bok choy. Lutuin ng 1 minuto, o hanggang magsimulang malanta ang bok choy.
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.
Haluin ang oyster sauce, beef broth, at mga sili, sibuyas, wansoy, at dahon ng sibuyas (mag-iwan ng 1/4 dahon ng sibuyas para sa garnish) at lutuin ng mga 1 minuto o hanggang mainit na.
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:
Paglalagay sa plato:
To plate, arrange a bed of the spiced bok choy on each serving plate.
Ilagay ang Spiced Bok Choy sa ibaba. Hiwain ang filet sa kalahati o sa mga hiwa. Alisin ang mga toothpick at lagyan ng bacon wrapped na hipon sa ibabaw. Gamitin ang natitirang dahon ng sibuyas para sa garnish.
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.
(Ang kalahating hiwa ay para sa Medium Rare; ang mga hiwa ay para sa Rare)
Note: A steak cut in half typically indicates medium-rare doneness, while sliced steaks are often rare.
Ihain at i-enjoy!
Serve immediately and enjoy!
