Tex Mex Filet Mignon



  • 2 tbsp. Olive Oil
  • 3 cloves Garlic, crushed
  • 1 medium Onion, sliced
  • 2 or 3 Mexican Peppers, or 1 small can Mild Mexican chile peppers, sliced thin
  • 4 ounces Montery Jack Cheese, about 1 cup
  • 6 ounces Cheddar Cheese, about 1-1/2 cups
  • 8 Filet Mignon Steaks, about 1-1/2 inches thick
  • Salt
  • Pepper
  • Salsa


  1. Preheat the grill. Brush the grill rack with olive oil
  2.  Heat the oil in a medium skillet over medium-high heat.
  3.  Add the garlic and cook for 2 minutes.
  4.  Add the onion and peppers and cook over medium heat, stirring occasionally, for 5 minutes, or until the onions are tender.
  5. Stir in the Monterey Jack and Cheddar cheeses, cover and remove from heat.
  6. 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.
  7. Open the steak like a book and pound the sides with a flat mallet.
  8. Sprinkle with salt and pepper.
  9.  Evenly divide the cheese and pepper mixture onto one side of each of the steaks.
  10. Fold the other side over the filling and press along the edge to seal.
  11.  Grill the filets, turning once, for 6 minutes for medium-rare doneness.
  12.  Serve with the salsa spooned over the steaks.