Grilled steak topped with ceps

Grilled steak topped with ceps

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(3 ratings)

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Cooking time

Prep: 20 mins Cook: 20 mins

Skill level

Moderately easy

Servings

Serves 2

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

Nutrition and extra info

Additional info

  • Topping freezable only
  • Easily doubled
Nutrition info

Nutrition per serving

kcalories
602
protein
45g
carbs
2g
fat
45g
saturates
21g
fibre
1g
sugar
2g
salt
0.69g

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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Method

  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.

Recipe from Good Food magazine, October 2007

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Comments

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yorkshirejen's picture
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I was so determined to make this last night to go on my lovely Denver cut steak I made it with what I had to hand - very ordinary mushrooms and a bit of Rose wine, and also forgot the Parmesan, and it was still fabulous. Didn't have any fresh herbs either, I used a scant tsp of preserved 'Tarragon in a jar' and it worked really well... So goodness only knows how nice it is with all the right ingredients! Timings for the steak were spot on too... Thanks Barney!

galaxy1969's picture
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after all that i forgot to rate!!

galaxy1969's picture
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This is a beautiful recipe - so quick and easy too. Really transforms steak and makes it extra special. I found the parmesan slightly too strong, so halved that ingrediant. I made this for family who were well impressed - also made the Wild Mushroom Soup of Barneys as a starter and have now firmly cemented my abilities as a cook with them (if only they knew just how easy it all was tho!!)

gemmamacphie's picture

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

gillian123's picture

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

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