In a bowl, cream together the cheese and the butter until the
mixture is smooth.
In a small saucepan, boil the wine with the peppercorns
until it is reduced to about 2 tablespoons. Add the cream and
reduce by about half.
Reduce the heat to moderately low, whisk in the cheese mixture, a little at
a time, into the cream mixture, and whisk in the parsley. Remove the pan
from the heat and keep the sauce warm.
Heat grill to moderately high heat.
Grill the steak, seasoned with salt and pepper, for 4 to 5 minutes on each
side or to medium rare.
Let the steak rest on a cutting board for a few minutes, cut into thin
slices, and serve on baguettes or steak rolls, topped with the sauce.
Contributor: Junior Trimmer
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