Learn how to make this versatile mushroom topping, good simply spread on toast and grilled as well as atop steak, as it is here
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
Method
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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.
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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.