- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 sirloin steaks, about 140g/5oz each
This well-flavoured steak needs to be cooked carefully, and rested properly to ensure…
For the topping
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 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
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1 tbsp crème fraîche
- 1 egg yolk
- 25g Parmesan, grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
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.
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.