Grilled Steak Topped With Ceps
In this recipe, tender sirloin steaks are topped with a flavorful mixture of earthy ceps, garlic, white wine, mixed herbs, and creamy crème fraîche. The steaks are quickly seared to perfection before being finished under the grill for a deliciously bubbling and golden top crust. This dish is a delightful balance of rich flavors and textures that make for a satisfying meal. Serve these steak with the savory topping alongside a fresh salad for a complete dining experience.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
20M
Prep Time
PT20M
Yield
Serves 2
Nutrition
- Calories: 602 calories
- Fat Content: 45 grams fat
- Saturated Fat Content: 21 grams saturated fat
- Carbohydrate Content: 2 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 45 grams protein
- Sodium Content: 0.69 milligram of sodium
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