Peppered Fillet Steak with Stilton Cheese and Chive Butter

I must give credit to the New Club in Edinburgh for this special dish. We eat an inordinate amount of ground black pepper, and the coarser the grind, the better. So you can imagine how much we love anything au poivre. I crush black peppercorns with the end of a rolling pin, or in my pestle and mortar, and press them on to either side of the steaks, and then fry the meat in a non-stick frying pan with a very small amount of olive oil.

The Stilton cheese and chive butter can be made t