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Tight End Fly Filet Mignon




Source of Recipe


the web


List of Ingredients




4 6-ounce filet mignons, rubbed lightly with olive oil
4 1/4-inch slices of sweet onion
8 1/2-inch x 3-inch strips of fresh mozzarella cheese

Glaze
1/4 cup raspberry spread or jam
2 teaspoons horseradish
1/2 teaspoon Cholula Hot Sauce
2 teaspoons Grand Marnier liqueur
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 teaspoon chopped fresh parsley

Recipe



. In a bowl, mix together the glaze ingredients and hold until needed.

2. Preheat your barbecue grill to medium heat. Place the filets on the grill and cook for five minutes.

3. Flip the filets and place the onion slices on the grill. Cook the onion for 2 minutes on each side.

4. Check the filets with a meat thermometer. When the filets are almost done to your taste, brush on the glaze and flip the filets again. Top each filet with grilled onions, criss-cross 2 strips of cheese on top of the onions and brush with glaze. Let cook for 2 additional minutes or until the cheese starts to melt.