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GRILLED RIB EYE STEAK WITH PAN-FRIED MUSHROOM SAUCE PAIRED WITH 2010 LEOPARD’S LEAP SHIRAZ

GRILLED RIB EYE STEAK WITH PAN-FRIED MUSHROOM SAUCE PAIRED WITH 2010 LEOPARD’S LEAP SHIRAZ

With Monday being a holiday and the summer holidays here, South Africans are all getting ready to braai! Try this recipe for Rib Eye Steak with pan-fried mushroom sauce and serve it with Leopard’s Leap Shiraz – you can’t ask for a better start to the holiday!

Serves 4

For the mushroom sauce:

  • 60 ml (1/4 cup) dried shitake mushrooms
  • 125 ml (1/2 cup) Leopard’s Leap Shiraz
  • 250 g mushrooms, sliced
  • 15 ml (1 tbsp) soya sauce
  • 125 ml (1/2 cup) cream
  • Salt and freshly ground pepper

 

4 aged rib-eye steaks
30 ml of olive oil
Salt and freshly ground black pepper

Prepare a fire providing enough medium to hot coals.

  1. Heat the dried mushrooms and Shiraz in a small saucepan over medium heat and set aside for 30 minutes.
  2. Fry mushrooms in a hot pan until all moisture has evaporated. Add the rehydrated mushrooms and wine and cook for 1 – 2 minutes. Add soya sauce and cream and leave to reduce to a syrupy consistency. Season to taste.
  3. Season the meat on both sides with salt and pepper. Braai steaks on grid over hot coals for 3 – 4 minutes on each side for medium or until done to your preference. Serve with the mushroom sauce and a glass of 2010 Leopard’s Leap Shiraz.

#ThingstoLove

#BraaiRecipe

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