Recipe: Roquefort Sauce (By Request)

Ingredients:

White Wine that you could drink...I tend to prefer a Chardonnay for this, but I tend to use a Pinot Grigio...and my wife drinks the rest with dinner (I'm a teetotaler, even though it's less healthy...can't stand the taste of alcohol): ~1 cup
Heavy Cream: ~1 cup
Unsalted Butter: ~8oz
Roquefort Cheese: ~8oz (I often use 2 3.5 oz containers, because that's how Papillon sells 'em. )
Parsley:  1 large handful, chopped.
Pepper:  My preference is about 1tsp of crushed green peppercorns (Iron skillets crush peppercorns well).  YMMV.  I also frequently don't have those, and just toss in a 1/2 tsp of pepper.

0. (Night before) Soften cheese and butter by letting it sit out overnight or so.
1. Pour the wine into a saucepan, heat on high, cook it down to just a tiny little bit (couple tbsp left).  You can generally get away with not reducing it quite as far.
2. While the wine is reducing, using a separate bowl and a fork, mix/mash together the softened roquefort and softened butter.
3. Pour the cream into the reduced wine.  Leave on high, perhaps cover with a splatter-guard or lid...cook down to 1/2 cup (yes, the 2 cups of liquid have become 1/2 cup total)
4. While the cream-wine is reducing, chop the parsley.  One large handful of fresh chopped parsley will do.
5. While the cream-wine is reducing, prepare the pepper...either find black pepper, or crush the green peppercorns (right now, I'm using a medley, not just green).  
6. When cream reduced to ~1/2 cup...turn heat down to medium-low, Drop butter/roquefort mixture into the cream...use spatula to get it ALL out of the bowl...you don't want to miss any.  Stir in.  
7. Once roquefort/butter mixed in, drop parsley + pepper in, turn heat down to low.    
8. keep warm until serving.

Normally served over:

Steak (Filet -- 1.5 inch thick, pan seared 2 min each side (on a pre-heated stainless steel frying pan, and finished to rare by placing the pan in the oven @450 in <10 minutes).  Cuts with a fork.

Shoestring french fries ... but make sure to get a good brand, not the kind that tend to taste sour.  I can't remember which brand.  

Green beans -- ends chopped off, placed in glass container...microwave for 5-6 minutes.   

Pour the sauce over everything.  It's among the best meals I make.  It's definitely the most requested for special occasions.