Grilled steak topped with ceps

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

  • Prep:20 mins
    Cook:20 mins
  • Serves 2
  • More effort

Nutrition per serving

  • kcal 602
  • fat 45g
  • saturates 21g
  • carbs 2g
  • sugars 2g
  • fibre 1g
  • protein 45g
  • salt 0.69g


  • 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


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.


  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.

  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.

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