Grilled steak topped with ceps

• olive oil↗1 tbsp
• sirloin steaks↗2

  about 140g/5oz each

• butter↗25g
• fresh ceps100g г

  trimmed and finely sliced

• garlic clove↗1

  chopped

• white wine↗50ml мл
• mixed soft herbs such as parsley↗small handful

  chives and tarragon, leaves picked and finely chopped

• crème fraîche↗1 tbsp
• egg yolk↗1
• parmesan↗25g г

  grated

Step-by-step instructions

1. 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. 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.