Recipe: Stew Leonard's Lois Barber's Tex Mex Filet Mignon

LOIS BARBER'S TEX MEX FILET MIGNON

2 tablespoons olive oil
3 cloves garlic, crushed
1 medium onion, sliced
2 or 3 bell peppers of different colors sliced into thin strips, or 1 can mild Mexican Chile peppers
4 ounces Monterey Jack cheese, shredded (about 1 cup)
6 ounces Cheddar cheese, shredded (about 1-1/2 inches thick)
8 filet mignon steaks (about 1 1/2-inches thick)
Salt
Ground black pepper
Prepared salsa (for serving)

Preheat the grill. Brush the grill rack with olive oil.

Heat the oil in a medium skillet over medium high heat. Add the garlic and cook for 2 minutes. Add the onion and peppers and cook over medium heat, stirring occasionally, for 5 minutes, or until the onions are tender. Stir in the Monterey Jack and Cheddar cheeses, cover, and remove from heat.

Place the filets flat on a work surface. Holding a knife parallel to the surface cut a crosswise slice through the meat to 1-inch from the sides. Open the steak like a book and pound the sides with a flat mallet. Sprinkle with salt and pepper. Evenly divide the cheese and pepper mixture onto one side of each of the steaks. Fold the other side over the filling and press along the edge to seal.

Grill the filets, turning once, for 6 minutes for medium-rare doneness.

Serve with salsa over steaks.

Makes 8 servings
Source: Stew Leonard's Winning Recipes Cookbook by Stew Leonard, Jr.