a heavy bottomed skillet over a high heat until
very hot. Lightly brush the steaks with oil,
place in the pan, season generously with pepper
and cook for 3 minutes. Turn the steaks, season
with salt and pepper and cook for 4 minutes
for rare. If you prefer your steaks more well
done, reduce the heat to medium and continue
to cook to the desired doneness up to 7 minutes
for medium well. Transfer the steaks to a plate
and keep warm.
the skillet with the stock over medium heat
and add the wine. Stir with a wooden spoon to
scrape up the browned bits that have stuck to
the bottom of the skillet. Add the broth and
cream and continue to simmer until the liquid
becomes saucelike, about 3 minutes. Stir in
the cheese and remove from the heat.
any juices that have collected around the steaks
into the sauce. Ladle the sauce around the steaks,
sprinkle with the parsley and serve.