Grilled steak topped with ceps

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Barney Desmazery

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Recipe by Barney Desmazery

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1. 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.
2. 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.

Why not try

Tossing 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.

Per serving

602 kcalories, protein 45g, carbohydrate 2g, fat 45 g, saturated fat 21g, fibre 1g, salt 0.69 g

Latest comments and suggestions

• Gillian

  02 November 2007

  Gillian commented on this recipe

  very tasty makes cooking a steak so much easier .finding cep mushrooms was not possible but mixed mushrooms worked well

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• Gemma

  14 February 2008

  Gemma commented on this recipe

  sainsbury's do frozen bags of porcini/ceps and other wild mustrooms which are great for last minute cooking

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Ingredients

• 1 tbsp olive oil
• 2 sirloin steaks , about 140g/5oz each

FOR THE TOPPING

• 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

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Difficulty and servings

Serves 2

Easily doubled

Preparation and cooking times

Prep 20 mins

Cook 20 mins

topping freezable only

Ingredients

• 1 tbsp olive oil
• 2 sirloin steaks , about 140g/5oz each

FOR THE TOPPING

• 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

Per serving

602 kcalories, protein 45g, carbohydrate 2g, fat 45 g, saturated fat 21g, fibre 1g, salt 0.69 g

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