Grilled Rib Eye Steak with pan-fried mushroom sauce paired with 2010 Leopard’s Leap Shiraz
14th December 2012
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!
60 ml (1/4
cup) dried shitake mushrooms
125 ml (1/2
cup) Leopard’s Leap Shiraz
15 ml (1
tbsp) soya sauce
125 ml (1/2
freshly ground pepper
4 aged rib
30 ml olive
freshly ground black pepper
Prepare a fire providing
enough medium to hot coals.
Heat the dried mushrooms and Shiraz
in a small saucepan over medium heat and set aside for 30 minutes.
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 syrupy consistency.
Season to taste.
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.