Ingredients
- (6 ounce) filet mignon steaks
- (16 ounce) bottle Italian dressing
- (8 ounce) package cream cheese, softened
- /4 cup minced jalapeno pepper
- slices thinly sliced bacon
Instructions
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Step 1
Start by slicing the filet mignon steaks into ½-inch strips, then gently pound them to about half their thickness. I like to place the strips in a bowl and cover them with Italian dressing—let them soak up all that flavor for at least 2 hours in the fridge. While the steak marinates, blend the cream cheese with minced jalapeño until smooth. When you're ready, remove the strips from the marinade and lay them flat. Spread roughly a teaspoon of the cheese mixture onto each strip. Carefully fold the meat over the filling, tucking the edges to form a neat ball. Wrap a slice of bacon around each one and secure it with a water-soaked toothpick. I find metal skewers work even better for even cooking. Fire up the grill to high heat and oil the grates. Place the bites on the grill and cook for about 4 minutes per side, until the steak is cooked through and the bacon is crispy. Let them rest briefly before serving—these disappear fast!