Grilled steak topped with ceps
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 2
Skip to ingredients
- 1 tbsp olive oil
- 2 sirloin steaksabout 140g/5oz each
For the topping
- 25g butter
- 100g fresh cepstrimmed and finely sliced
- 1 garlic clovechopped
- 50ml white wine
- small handful mixed soft herbs such as parsleychives and tarragon, leaves picked and finely chopped
- 1 tbsp crème fraîche
- 1 egg yolk
- 25g parmesangrated
Nutrition: per serving
- kcal602
- fat45g
- saturates21g
- carbs2g
- sugars2g
- fibre1g
- protein45g
- salt0.69glow
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.
