Stuffed & Grilled Filet Mignon 

“Bite-sized cuts of filet mignon are stuffed with jalapeno-spiked cream cheese, wrapped in bacon, and grilled. This dish is very popular with our tailgating crowd at football games. Its very easy to prepare and only takes a few minutes to grill.”

Ingredients

4 (6 ounce) filet mignon steaks

1 (16 ounce) bottle Italian dressing

1 (8 ounce) package cream cheese

1/4 cup minced jalapeno pepper

20 slices thinly sliced bacon

Directions

Slice the steaks into 1/2-inch wide strips. Pound the strips to about half their original thickness. Place the steak in a bowl; pour the Italian dressing over the meat; allow to marinate at least 2 hours.

Mix together the cream cheese and jalapeno pepper in a bowl; set aside. Remove the strips from the marinade and lay out on a flat surface. Spread about 1 teaspoon of the cream cheese mixture on each strip.

Preheat an outdoor grill for high heat and lightly oil grate.

Remove the strips from the marinade and lay on a flat surface. Spread about 1 teaspoon of the cream cheese mixture on each strip. Fold the meat around the cream cheese mixture to form a ball. Wrap each ball with a slice of bacon. Secure bacon with water-soaked toothpicks or metal skewers.

Cook on preheated grill until steak is no longer pink, about 4 minutes per side.

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