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Stuffed

Strip Filet

Cook Time 15 Minutes

Servings 2

  • 1 large onion, lyonnaise cut
  • 2 tablespoons olive oil
  • Kosher salt, for seasoning
  • 8 ounces fontina cheese, cubed
  • 3 cloves garlic, minced
  • 2 (6 ounce) Manhattan strip filets
  • 1 bunch fresh basil
  • 2 super thin slices prosciutto
  • Flaky salt, for finishing

Heat a gas or charcoal grill for medium-high heat cooking.

Toss the onions with the olive oil and season with salt.  In a skillet over medium-high heat, caramelize the onions until softened and golden brown, about 20 minutes. Remove the a plate or bowl to cool completely.

Use a filet knife to make a small slit in the side of each filet. Then use the tip of the knife to make a small pocket in the filet just below the slit. Stuff each filet with caramelized onions, cubed fontina, basil and a piece of prosciutto. Add the garlic and more onion. Season the steaks all over with kosher salt.

Grill the steaks directly over medium high heat for 2 to 3 minutes per side, flipping regularly, until the cheese is melted (it may ooze out) and the steaks reach 125 degrees F internally, about 15 minutes total.

Rest the steaks for about 10 minutes, slice for serving and top with more basil, flaky salt, and olive oil just before serving.
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Stuffed Strip Filet

Author Mark & Fey
Print Pin
Keyword Beef, Steak
Cook Time 15 minutes
Servings 2

Ingredients

  • 1 large onion lyonnaise cut
  • 2 tablespoons olive oil
  • Kosher salt for seasoning
  • 8 ounces fontina cheese cubed
  • 3 cloves garlic minced
  • 2 6 ounce Manhattan strip filets
  • 1 bunch fresh basil
  • 2 super thin slices prosciutto
  • Flaky salt for finishing

Instructions

  • Heat a gas or charcoal grill for medium-high heat cooking. Toss the onions with the olive oil and season with salt.  In a skillet over medium-high heat, caramelize the onions until softened and golden brown, about 20 minutes. Remove the a plate or bowl to cool completely. Use a filet knife to make a small slit in the side of each filet. Then use the tip of the knife to make a small pocket in the filet just below the slit. Stuff each filet with caramelized onions, cubed fontina, basil and a piece of prosciutto. Add the garlic and more onion. Season the steaks all over with kosher salt. Grill the steaks directly over medium high heat for 2 to 3 minutes per side, flipping regularly, until the cheese is melted (it may ooze out) and the steaks reach 125 degrees F internally, about 15 minutes total. Rest the steaks for about 10 minutes, slice for serving and top with more basil, flaky salt, and olive oil just before serving.

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