60g Snowdonia Beechwood Smoked Cheddar
4 tbsp Crème Fraiche
2 tsp Whole Peppercorns
2 tbsp Fresh Parsley
100ml White Wine
Cook the steaks either on a barbeque or on a skillet/frying pan. Grill on both sides, time depends on personal preference for rare/medium or well done.
Set steaks aside to rest on a warm plate.
Add the wine to a pan and heat gently, add the chopped shallot and gently fry until golden and the wine has evaporated.
Stir in the Crème Fraiche, grated Beechwood Smoked Cheddar, the peppercorns and the chopped parsley.
Continue to stir until the sauce is of a silky consistency. Add any steak juices from the rested steaks to the sauce.