Grilled Beef Tenderloin with Herbed Chèvre

2	Top Grass Tenderloin or ( New York)  Strip Loin Grilling Medallions (each about 8 oz/225 g and 1 inch/2.5 cm thick)
1 tbsp (15 mL)	balsamic vinegar
½ cup (125 mL)	whipping cream
½ tsp (2 mL)	minced garlic
3 tbsp (45 mL)	crumbled chèvre or fresh goat cheese
1 tsp (5 mL)	chopped fresh basil leaves
1	small fresh tomato, seeded and finely diced
1	small green onion, white part only, chopped
1 tsp (5 mL)	chopped fresh parsley
	Salt and pepper to taste
	Olive oil

1. Brush steaks with vinegar; set aside
2. Bring cream and minced garlic to boil in small saucepan; reduce heat to low and simmer until volume reduces by half. Remove from heat; stir in Chèvre with wooden spoon until completely blended. Stir in basil, diced tomatoes, chopped green onion and parsley to sauce. Season with salt and pepper; keep warm.
3. Lightly Brush steaks with olive oil and grill over medium heat for 4 to 5 minutes per side for medium-rare. Serve each steak with warm Chèvre Sauce.

Cooks Notes: Sauce can be made ahead covered and refrigerated for up to 2 days. To serve, reheat, stirring over low heat until warmed through.