Stilton Sauce for your steak

Ingredients:

1 and 1/2 glasses of white wine
2 tbl spoons heavy cream
dried pepper corns
butter
big chunk of stiltion (mine was about 200g)
fresh parsley

Step 1:

First open the stilton and slice the crusty sides off and mash it in a bowl with 25g butter

Step 2:

Set that to one side, then in a pan put 1 and half glasses of white wine and a couple of tablespoons of peppercorns

Step 3:

Reduce this so the liquid is about a tablespoon at most. An optional step here is to remove the peppercorns if your guests don't like whole peppercorns. Leave the wine reduction though. I left the peppercorns in.

Step 4:

Add two large tablespoons of heavy cream

Step 5:

Reduce this by about a half

Step 6:

Then stir in the stilton/butter mix we did earlier until melted then chop and stir in the parsley. Put in a sauce jug and keep warm while you cook/grill/pan fry/whatever your steaks.

Pour your sauce as required on steak and enjoy the cheesey goodness.

The actual white/cream combo and how you cook that is a good base for all kinds of sauces. You can substitute the peppercorns for shallots and use different wines, like a red wine and roquefort cheese, etc. It's a nice way to experiment with sauces for various meats and fish.