¼ pound Stilton, softened ½ stick unsalted butter, softened
¾ cup dry white wine
2 teaspoons freeze-dried green peppercorns
½ cup heavy cream
2 teaspoons minced fresh parsley leaves
2 – 6 ounce filet mignons Watercress sprigs, for garnish

In a bowl cream together the cheese and the butter until the mixture is smooth. In a saucepan boil the wine with peppercorns until reduced to about 1 tablespoon, add the cream, and boil the liquid until reduced by half. Reduce the heat to moderately low, whisk 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.



Preheat oven to 400 degrees.



Heat a well-seasoned ridged (oven proof) grill pan over moderately high heat until it is hot and in it cook the filet, patted dry and seasoned with salt and pepper and grill mark them on both sides. Place the pan in the oven and roast the steaks for about 10 minutes for medium-rare meat or to your personal preference. Let the steak stand on a cutting board for a few minutes. Serve with the sauce and garnish with watercress.