Insert a knife into the side of each filet, making as large a pocket as possible while being careful not to cut through the other side. Season inside and out with salt and pepper.
Combine roasted red peppers, olives, diced mozzarella, garlic, and parsley. Mix well. Stuff approximately 6 tablespoons mixture into each filet mignon. Grill for four minutes on one side, then turn. Place two Bocconcino halves on top of filet. Grill four more minutes for medium rare.
Yield: 12 Servings.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.