Wiese’s Wine Sauce

The following recipe was submitted by a Cream City Cuisine pal.  Thanks, Scott, for letting us test your awesome recipe!

Wiese’s Wine Sauce (on a tasty, tasty flank steak)


1 flank steak

1 shallot, chopped

6 cloves garlic, minced

1 small handful of whole peppercorns

1 can beef broth

1 bottle Three Lakes Blackberry Merlot

2 tsp corn starch

1/2 cup cream

2 tbs butter, divided


Melt a tablespoon of butter in a saute pan. Add the peppercorns, shallots, and garlic and cook over medium heat until translucent. Pour in the broth and reduce it down until only about 1/4 cup of liquid is left.

At this point, pour 1 glass of wine and set aside for the cook. (See why we were drawn to this one?) Pour the rest of the bottle in the pan, and allow it to reduce to about half the liquid, or about 20 minutes.

Take two generous ladles full of the wine reduction, and pour it over the steak. Allow the steak to marinade for anywhere from 20 minutes to overnight. Pour the wine reduction through a strainer, and discard the solids.

When your meat is marinated to your liking and has rested at room temperature for 30 minutes, heat up the grill (or grill pan). Reheat the sauce to a gentle simmer and add the corn starch. Strain any meat juices from the beef into the sauce. Once you have flipped the meat, add the cream to the sauce and allow it to reduce. Add the last of the butter right before serving.

Serves: 5-6 people, depending on the size of the steak.

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