Grilled steak topped with ceps
Learn how to make this versatile mushroom topping, good simply spread on toast and grilled as well as atop steak, as it is here
-
Prep:20 mins
Cook:20 mins
- Serves 2
- More effort
Nutrition per serving
-
kcal 602
-
fat 45g
-
saturates 21g
-
carbs 2g
-
sugars 2g
-
fibre 1g
-
protein 45g
-
salt 0.69g
Ingredients
- 1 tbsp olive oil
- 2 sirloin steaks, about 140g/5oz each
- 25g butter
- 100g fresh ceps, trimmed and finely sliced
- 1 garlic clove, chopped
- 50ml white wine
- small handful mixed soft herbs such as parsley, chives and tarragon, leaves picked and finely chopped
- 1 tbsp crème fraîche
- 1 egg yolk
- 25g parmesan, grated
Tip
Why not tryTossing fried ceps through cooked tagliatelle with lots of herbs and a good glug of olive oil. Or simply spreading the topping on toast - a kind of mushroom rarebit.
Method
First, make the topping. Heat the butter in a frying pan until foaming, then fry the ceps for 4 mins until soft. Add the garlic, cook for 1 min more, then splash the wine into the pan and simmer until dry. Tip the ceps into a bowl and combine with the rest of the ingredients.
Heat the grill to high. Heat the oil in a large frying pan until practically smoking, then sear the steaks for 1 min on each side until well browned (this will give you a rare steak). Spoon the topping over the steaks and place under the grill for 3-4 mins until bubbling and golden. Lift the steaks onto plates and serve with salad.
