To serve four persons
Ingredients
- 4 well selected sirloin or fillet steaks (faux filet or tournedos)
- 4 fat cloves of garlic
- A generous bunch of fresh parsley (yielding two handfuls when chopped)
- 4 small knobs of fresh best butter
- Milled salt crystals
- 12 market fresh cèpes in season (October in France) or the equivalent in preserves drained and dried with kitchen roll.
Preparation
This preparation is based on the simplest method.
- Select a large flat frying pan and the best quality olive oil.
- Prepare the grill or plancha for the meat by selecting the highest temperature
- Chop the fresh parsley finely (there should be two handfuls when prepared)
- Slice the garlic cloves as finely as possible for quick absorption and cooking
- Gently remove the stalks from the cèpes, wash gently and dry carefully to retain the size and shape of each mushroom.
- Heat two tablespoons of olive oil until bubbling gently and with care fry the cepes gently turning frequently for a minimum of 10 minutes
- Introduce the garlic and parsley for the final 5 minutes
- Grill the steak to preference (3 minutes maximum each side for medium rare)
- Cover the steaks with a fine dusting of salt crystals and a small knob of best butter if appropriate to taste
To serve
Serve immediately with the cèpe mix piping hot to the table.
