MARINADE:

2 tbsp. balsamic vinegar
2 tbsp. chopped shallots
1 tbsp. olive oil
2 cloves garlic, crushed
Freshly ground pepper
2 filet mignon steaks, 1 inch thick (about 6 inches around)

TOPPING:

1 (8 oz.) tomato, cut into 1/2 inch cubes (about 1 cup)
2 oz. Gorgonzola cheese, cubed
1/4 c. shredded fresh basil
2 tbsp. thinly sliced chives or scallions
Salt and freshly ground pepper

Prepare grill or heat broiler. In a small bowl whisk together all the marinade ingredients. In a non-corrosive baking dish place steaks in a single layer. Coat evenly with marinade; set aside.

In another bowl, combine topping ingredients, stirring gently until blended. Grill or broil steaks 4 inches from heat, 4-6 minutes per side for medium-rare, sprinkling each side with salt after searing. Spoon topping over each steak.