Harmons: Grilled Cachopo

Grilled Cachopo (Stuffed, Breaded Steak)
Serves 2

2 fillet mignon, 4 to 6 ounces each
2 ounces Spanish cheese (mahon, manchego, drunken goat…)
2 ounces Spanish chorizo
1 piquillo pepper
Oil
Bread crumbs
Salt and pepper

Heat grill to 400°. Take the fillets and carefully cut a pocket in the middle. You can butterfly the fillets, but they tend to fall open more often. If you can make a pocket this will help prevent falling apart and hold up better. Stuff the fillets with half the cheese, chorizo, and piquillo pepper. Rub the fillets with oil. Season with salt and pepper. Then press with bread crumbs. You have to press well to get the bread crumbs to stick. Grill for about 3 minutes per side. Keep lid of the grill closed while cooking. Check meat with an instant read thermometer. For medium rare you are looking for 135°. Let meat rest for 5 minutes and serve.