• Shallot, finely chopped
• 1 garlic clove
• 4 tbsp olive oil
• 100g wild mushrooms, eg ceps, girolles, blewits, morels, finely chopped
• 100g chestnut mushrooms, chopped
• 2 tbsp white wine
• 1 tbsp each finely chopped parsley, chervil and chives
• 4 tbsp double cream
• 1 egg yolk
• 4 fillet steaks, about 4 cm high
• 2 tbsp grated parmesan cheese
• sea salt and freshly ground black pepper
• Gently sauté the shallot and garlic for about 5 minutes
• Add 2 tablespoons of olive oil and sauté the mushrooms over a high heat, stirring for about 7 minutes until brown and cooked. Add the wine and cook until it has reduced away. The mixture should be quite dry. Transfer the mushrooms to a bowl, season and mix in the herbs. Allow to cool.
• Whip the cream until softly stiff, then fold in the mushrooms along with the egg yolk. Cover and chill.
• Brush the steaks with olive oil and season. Heat a non-stick frying pan and cook the steaks for about 2-3 minutes turning them to sear all over. Remove from the pan and allow to cool.
• When ready to serve, heat the oven to 220°C/ Gas 7. Put the steaks on a shallow baking tray. Pile the mushroom mixture on top and dust with Parmesan. Cook uncovered for about 5-7 minutes until the topping is bubbling and golden.