Grilled Steak with Bleu Cheese Butter and Balsamic Glaze

• 4 (6 oz) beef tenderloin steaks
• 4 tablespoons butter, softened
• 2 tablespoons bleu cheese, crumbled and softened
• 2 teaspoons olive oil
• 1/ 3 cup finely diced shallot
• 1/ 2 cup balsamic vinegar
• 1/ 2 cup red wine
• 1 tablespoons sugar
• 1 tablespoon butter

Combine butter and bleu cheese in small bowl, mixing until well blended. Turn out onto a piece of parchment or waxed paper and form into a tight log. Refrigerate until chilled. Cut into ½ in. slices to serve on steak.

Heat oil in small skillet. Add shallot and sauté until beginning to brown, about 3-5 minutes. Add vinegar, wine and sugar and boil until thickened and reduced , about ten minutes. Stir in 1 Tbsp butter.

Grill steaks to desired doneness. Meanwhile heat Steak Server on grill for 1 minute. Place steaks on Steak Server and immediately top each steak with a pat of bleu cheese butter. Serve with balsamic glaze.