Grilled steak topped with ceps

Grilled steak topped with ceps

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(3 ratings)

Prep: 20 mins Cook: 20 mins

Moderately easy

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

  • Topping freezable only
  • Easily doubled

Nutrition: per serving

  • kcal602
  • fat45g
  • saturates21g
  • carbs2g
  • sugars2g
  • fibre1g
  • protein45g
  • salt0.69g
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  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 sirloin steaks, about 140g/5oz each

    Sirloin steak

    Sur-loyn stayk

    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…

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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.

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Comments (5)

yorkshirejen's picture

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

after all that i forgot to rate!!

galaxy1969's picture

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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