Prepare the sauce first. In an oven proof pan, melt butter with olive oil and shallots. Add sugar and coat shallots well. Place in a 425 degree oven for 10-12 minutes or until shallots are very browned and caramelized. Toss twice while cooking. Remove from oven and deglaze pan with wine, reducing by half. Add beef stock, bring to a boil and then reduce heat to simmer for 1/2 hour or until thickened. Taste and adjust with salt and pepper if needed.
To prepare the filet, wrap 1 piece of bacon around each filet, securing with butcher twine. Grill the filet to desired doneness. Cut off twine and move filets to plates. Top each with a 2 oz wedge of cambozola. Pour heated sauce over the cheese to melt and serve immediately. Serves 4.