Grilled Cachopo (Stuffed, Breaded Filet Mignon)

July 18, 2018
Created by Chef Casey Bowthorpe
20 minutes
Serves 2
  • 2 (4-6 oz) filet mignon
  • 2 oz Spanish cheese, such as mahon, manchego, drunken goat
  • 2 oz Spanish chorizo
  • 1 piquillo pepper
  • Olive oil
  • Breadcrumbs
  • Salt and freshly ground pepper

Preheat grill to 400°.

Carefully cut a pocket in middle of filets.

Stuff filets with half of cheese, chorizo, and piquillo pepper. Rub filets with oil, season with salt and pepper, and press firmly with breadcrumbs.

Grill for about 3 minutes per side. Close lid of while cooking. Check meat with an instant-read thermometer until desired doneness. For medium-rare, 130-135°. Let meat rest for 5 minutes and serve.