菲力牛扒配煙肉蝦卷，佐香辣白菜

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.

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.

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.

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.

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.

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:

To plate, arrange a bed of the spiced bok choy on each serving plate.

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.

Note: A steak cut in half typically indicates medium-rare doneness, while sliced steaks are often rare.

Serve immediately and enjoy!