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
Difficulty and servings
Serves 2
Easily doubled
Preparation and cooking times
Prep 20 mins
Cook 20 mins
topping freezable only
- 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.
Per serving
602 kcalories, protein 45g, carbohydrate 2g, fat 45 g, saturated fat 21g, fibre 1g, sugar 2g, salt 0.69 g
Recipe from Good Food magazine, October 2007.
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http://www.bbcgoodfood.com/recipes/4755/
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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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ratings
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, sugar 2g, salt 0.69 g
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02 November 2007
Gillian commented on this recipe
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14 February 2008
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05 January 2013
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