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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 olive

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 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.



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