Photo: Jason Leung
Grilled steak topped with ceps
10 ingredients
20 min + 20 min
Serves 2
openrecipes
Learn how to make this versatile mushroom topping, good simply spread on toast and grilled as well as atop steak, as it is here
Estimated Nutrition (whole recipe, rough)
449
Calories
17g
Protein
38g
Fat
5g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes