Remove steak from pan and foil it on a plate. Deglaze the pan with 1/4 cup of cooking wine and swish around cooking it for a couple of minutes. Add a half cup of heavy cream and let it boil until it thickens (watch that it doesn’t burn) for two to three minutes. (Or, if you are like me, you might have to try this three times and on the third try, after you drain all the oil residue, add the heavy cream, thus achieving that golden sauce color.)