Recipe adapted from Gourmet Magazine
This recipe is rich, but worth the indulgence on a special occasion!

125 mL (1/2 cup) Stilton (Blue) Cheese, softened
60 mL (1/4 cup) Western Family Butter, softened
175 mL (3/4 cup) Dry white wine
60 mL (1/4 cup) Heavy cream
15 mL (1 Tbsp) Fresh parsley, minced
500 g (1 lb) Steak
Freshly ground pepper

In a mixing bowl, blend cheese and butter until smooth. Set aside. In a medium saucepan, boil the wine until it is reduced to about 1 tablespoon. Add the cream and boil the liquid until it is reduced by half. Reduce the heat to low. Whisk the cheese and butter mixture, a little at a time, into the cream mixture. Finish by whisking in the parsley and black pepper to taste. Remove from direct heat - but keep the sauce warm.

Grill steak to your desired doneness. Slice steak into thin strips and drizzle with the sauce to serve.

Serves 2-3