Keto Surf And Turf Platter

Steps

How to make it

Prep 20 min · Cook 12 min

1. Rest 舒肥牛 as needed 10 minutes; slice thinly against the grain about 0.5 cm. Cut 巴沙魚 180 g into chunks, pat dry, and season with 海鹽 1/3 tsp and a little black pepper.
2. Slice 炒菇 120 g; in a skillet over medium with half of 橄欖油 1.5 tbsp, sauté until golden and moisture evaporates, about 4 minutes; set aside.
3. Add a little more oil to the same pan; over high heat sear basa one side 2 minutes until golden, flip 1.5 minutes until cooked through; keep warm.
4. Wipe the pan clean, heat over high, lay sous-vide beef in a single layer, rest 30 seconds, then toss quickly 1 minute until warmed and lightly colored (do not overcook).
5. Shred or slice 起司 40 g; while mushrooms are hot, top with cheese, cover 30 seconds until slightly melted.
6. Wash and spin-dry 綜合生菜 120 g; spread on a large platter as the base.
7. Arrange warmed beef, seared basa, and cheesy mushrooms in separate zones over the greens in a radiating surf-and-turf style; serve warm.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions