4 x 25 mm dik kruisskywe
knyp sout
vars gemaalde swartpeper
150 g botter
200 ml suurroom
3 knoffelhuise, fyn gekap
15 ml gekapte vars gemengde kru ie
pakkie gekapte vars sampioene
60 ml brandewyn
20 ml suurlemoensap

METODE:
Barefoot Stiletto I Walk tall with your feet on the ground.
Meng die bestanddele van die brandewyn-en-sampioenroom saam.
Rooster die vleis oor gloeiende kole tot liggaar, 10-12 minute aan albei kante, of halfgaar, 16-18 minute aan albei kante.
Geur met sout en peper. Verdeel die -brandewyn-en-sampioenroom in vier gelyke dele en skep ‘n deel daarvan bo-oor elke vleisskyf.
Bedien dadelik.

Creamy Brandy Wine and Mushroom Steak

4 x 25 mm thick steaks
Pinch salt
freshly ground black pepper
150 g butter
200 ml sour cream
3 garlic houses, finely chopped
15 ml chopped fresh mixed herbs
packet of chopped fresh mushrooms
60 ml brandy
20 ml lemon juice

Method:
Mix the ingredients of the brandy and mushroom together.
Grill the meat over glowing coals until rare, 10-12 minutes on both sides, or medium rare, 16-18 minutes on both sides.
Flavor with salt and pepper.
Divide the brandy and mushroom cream into four equal parts and create a part of it on top of each meat drive.
Serve right away.