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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Parmelee-Hill 2010 Proprietary White Blend Darcy
Parmelee-Hill2010 Proprietary White Blend
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$12.99

Was $22.00
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Picayune 2011 Sauvignon Blanc
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Alma Sol  2010 Proprietary Red Blend Cuatro Caminos
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$12.99

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Shannon Ridge 2010 Petite Sirah
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$11.99

Was $22.00
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NADIA 2012 Sauvignon Blanc Santa Barbara Highlands Vineyard
NADIA2012 Sauvignon Blanc
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$8.99

Was $16.00
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Flank Steak with Garlic Wine Sauce

Villeneuve


Ingredients

1 medium head of garlic
1 1/2 lbs. flank steak
salt to taste
2 tsp. freshly ground black pepper
4 Tbs. butter
1/4 cup chopped green onions
1 cup dry red wine


Instructions

Cut head of garlic in half, place on a square of foil, and drizzle with olive oil. Wrap. Bake at 400 degrees for 45 minutes. Squeeze roasted garlic cloves out of skins, and mash into a puree. Set aside. Sprinkle steak with salt and a generous amount of freshly ground pepper. Heat a large heavy skillet over medium high heat, but do not add fat. When hot, cook seasoned steak until seared and well browned on both sides, about a minute per side. Reduce heat to medium, and add 2 Tablespoons of the butter. Continue to cook for 3 to 5 minutes on each side. Remove meat, and keep warm. Pour off the fat in the skillet, and add the scallions and red wine. Bring to a boil, and whisk in the garlic puree. Boil until the wine is reduced by half, and is thick and syrupy. As it boils, scrape up browned bits with a wooden spoon. Stir in the meat juices that have accumulated under the steak. Boil for another second or so. Remove from the heat, and stir in the remaining 2 Tablespoons of butter until it is incorporated into the wine sauce. Quickly slice the meat against the grain, into thin strips. Arrange on a hot platter, and pour the sauce down the center of the slices. Serve at once.



    Suggested Pairings

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