Steak Topped with Mushrooms

Picanha, sirloin or rump steaks topped with a delicious combination of freshly chopped mushrooms, softened butter, garlic,soft cheese with herbs, a splash of white wine, hard grated cheese, such as Parmesan and freshly chopped parsley then grilled to perfection. Gorgeous!

Prep Time: 10 mins

Cook Time: 10 minutes

Serves: 2 people

Ingredients

  • 2 lean picanha, sirloin, rump or rib-eye steaks
  • 1 tablespoon rapeseed or sunflower oil

  • For the mushroom topping:

  • 25g butter
  • 75g fresh mushrooms, cleaned and finely sliced
  • 1 garlic clove, peeled and chopped
  • 2 tablespoons white wine
  • 2 tablespoons soft cheese with herbs
  • 1 tablespoon hard grated cheese, e.g. Parmesan
  • 1 tablespoon freshly chopped flat-leaf parsley

Method

  1. To prepare the topping; heat the butter in a frying pan, suitable for use under the grill and cook the mushrooms for 2-3 minutes or until soft.Add the garlic and cook for a few minutes. 
  2. Add the wine and simmer until the wine has evaporated. Transfer to a large bowl, add the cheeses and stir gently.
  3. Heat a non-stick (suitable for use under a grill) pan until hot, season the steak and brush with the oil on both sides and cook according to your preference.
  4. Spoon the topping over the steaks, transfer the pan to a preheated moderate grill and cook for 1-2 minutes until the topping is golden brown.
  5. Transfer the steaks to warmed plates, garnish with the parsley and serve with salad leaves and potato wedges.

Tips:

If preferred, try fillet steaks instead, but follow the cooking times below for 2-3cm thick steaks: Rare: 3-4 minutes on each side Medium: 4-5 minutes on each side Well done: 6-7 minutes on each side.