Method

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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