https://visualrecipes.com/files/reci.../94_image1.JPG


Prep Time: 30 minutes or less | Cook Time: 30 minutes or less | Serves: 4
Sauces-Dip » Sauce » English

Ingredients:


http://www.visualrecipes.com/files/r.../94_image2.JPG

Step 1:


http://www.visualrecipes.com/files/r.../94_image3.JPG


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

Step 2:


http://www.visualrecipes.com/files/r.../94_image4.JPG


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:


http://www.visualrecipes.com/files/r.../94_image5.JPG


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:
http://www.visualrecipes.com/files/r.../94_image6.JPG


Add two large tablespoons of heavy cream

Step 5:


http://www.visualrecipes.com/files/r.../94_image7.JPG


Reduce this by about a half

Step 6:


http://www.visualrecipes.com/files/r.../94_image8.JPG


Then stir in the stilton/****er 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.