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National Braai Day Recipe for Grilled Rib Eye Steak

(Sien Afrikaanse resep onderaan)

Grilled Rib Eye Steak with pan-fried mushroom sauce paired with 2010 Leopard’s Leap Culinaria Shiraz Grenache

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 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 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.


Gebraaide ribfilet met pangebraaide sampioensoussaam met 2010 Leopard’s Leap Culinaria Shiraz Grenache

Genoeg vir 4

Vir die sampioensous:

60 ml (¼-koppie) gedroogde shitake-sampioene

125 ml (½-koppie) Leopard’s Leap Culinaria Shiraz Grenache

250 g sampioene, in skyfies

15 ml (1 eetlepel) sojasous

125 ml (½-koppie ) room

Sout en vars gemaalde peper


4 verouderde ribfilette

30 ml olyfolie

Sout en vars gemaalde swartpeper


Maak voorsiening vir genoeg middelmatig warm tot warm kole.

  1. Verhit die gedroogde sampioene en Shiraz Grenache in ‘n klein kastrolletjie oor middelmatige hitte en sit vir 30 minute eenkant.
  2. Braai die sampioenskyfies in ‘n warm pan totdat al die vog verdamp het. Sit die gedroogde sampioene en wyn by en verhit 1 – 3 minute lank. Gooi die sojasous en room by en laat staan totdat ‘n stroperige samestelling gevorm het. Geur volgens smaak.
  3. Geur die filette met sout en peper aan albei kante. Braai dan die filette op ‘n rooster oor warm kole, 3 – 4 minute per kant vir middelmatig gaar, of totdat vleis volgens voorkeur gaar is. Sit voor saam met die sampioensous en 2010 Leopard’s Leap Culinaria Shiraz Grenache.


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