Steak Topped with Mushrooms Steak Topped with Mushrooms

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

2 people


  • 2 lean picanha, sirloin, rump or rib-eye steaks
  • Salt and freshly milled black pepper
  • 15ml/1tbsp rapeseed or sunflower oil
  • For the Mushroom Topping
  • :25g/1oz butter
  • 75g/3oz fresh mushrooms, cleaned and finely sliced
  • 1 garlic clove, peeled and chopped
  • 30ml/2tbsp white wine
  • 30ml/2tbsp soft cheese with herbs
  • 15ml/1tbsp hard grated cheese, e.g. Parmesan
  • 15ml/1tbsp freshly chopped flat-leaf parsley


  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.


If preferred, try fillet steaks instead, but follow the cooking times below for 2-3cm/¾-1¼inch thick steaks: Rare: 3-4 minutes on each side Medium: 4-5 minutes on each side Well done: 6-7 minutes on each side.