Grilled steak topped with ceps

Grilled steak topped with ceps

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • 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

  • Easily doubled
  • Freezable (Topping freezable only)
Nutrition: per serving
HighlightNutrientUnit
kcal602
fat45g
saturates21g
carbs2g
sugars2g
fibre1g
protein45g
low insalt0.69g
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Ingredients

For the topping

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.

Goes well with

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    Rating: 5 out of 5.5 ratings
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