Beef Stuffed with Cabozola

I have been cooking here in "the Valley". There is a cheese here called "cambozola". It is a cross between camembert and gorgonzola. It is wonderful. I have also continued playing with balsamic vinegar. The other night I had some Beef that I stuffed with a thin slice of cambozola, lightly sprinkled with salt and pepper then topped with a light coating of balsamic. I cooked it over medium heat on the stove top, covered, until the steak was done to medium. It was a very nice balance.