Rib Eye Steak with Stilton Sauce

1 stick (1/2 cup) unsalted butter -- softened

1 1/2 cup dry white wine

4 teaspoons freeze-dried green peppercorns

1 cup heavy cream

4 teaspoons minced fresh parsley leaves

two 1-inch thick rib-eye steak (about 1 -- pound)

In a bowl cream together the cheese and butter until the mixture is smooth. In a saucepan boil the wine with the peppercorns until it is reduced about 1 tablespoon, add the cream, and boil the liquid until it is 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.