Steak with Balsamic Glaze, Parmesan Butter, and Arugula

Adapted from Bon Appetit Magazine, October 2008

2 tablespoons grated Parmesan cheese plus Parmesan cheese shavings

1 1/2 tablespoons butter, room temperature

1 12-ounce steak, preferably filet mignon

1 teaspoon olive oil

1/4 cup balsamic vinegar

1/4 cup finely chopped shallots

1/2 teaspoon (packed) dark brown sugar

4 cups (lightly packed) arugula or blend

2 large lemon wedges

Mix grated cheese and butter in small bowl. Season with salt and pepper; set aside.

Preheat oven to 400 degrees F.

Sprinkle steak generously with salt and pepper. Heat oil in medium oven proof skillet over medium-high heat. Add steak, sear on both sides. Transfer steak to oven and cook to desired doneness. Transfer to plate. Add vinegar, shallots, and sugar to skillet; boil until reduced to glaze, stirring constantly, about 1 minute.

Divide arugula and Parmesan shavings between 2 plates. Squeeze lemon over. Slice steak; place atop arugula. Top steak with Parmesan butter. Drizzle lightly with glaze.