Name: Grilled steak topped with ceps
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Cuisine: British
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

Home
Recipes
Grilled steak topped with ceps

Grilled steak topped with ceps

Barney Desmazery

Save recipe

Serves 2

More effort

Prep: 20 mins

Cook: 20 mins

A star rating of 5 out of 5.5 ratingsRate

loading...

Learn how to make this versatile mushroom topping, good simply spread on toast and grilled as well as atop steak, as it is here

Easily doubled

Freezable (Topping freezable only)

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Matchstick chips

A star rating of 3.4 out of 5.3 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal602
fat45g
saturates21g
carbs2g
sugars2g
fibre1g
protein45g
salt0.69g

low

Method

step 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.
step 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.

RECIPE TIPS

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.

Recipe from Good Food magazine, October 2007

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.5 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now