Grilled steak topped with ceps

2 servings 30-60 minutes 800 kcal or less bbc good food cep ceps crème fraîche indulgent mains mushroom mushrooms parmesan parsley rarebit sirloin steak sirloin steaks steak white wine

N/A

Source

Ingredients

1 tbsp olive oil

2 sirloin steaks , about 140g/5oz each

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

Method

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.