6 fillet of tenderloin 1 1/2 inches thick (6 oz.)
6 oz. Cheddar cheese coarsely grated
1 lg. pimento, chopped (grilled pepper)
1 med. white onion, thinly sliced
1 clove garlic, minced
2 tbsp. oil
1 chili pepper, chopped
Salt to taste

Heat oil in skillet, add onion, saute until tender. Add chopped peppers, garlic, continue cooking for 1 minute, turn off heat, add cheese, stir to soften cheese, set aside.

Butterfly 1 1/2 inch slices of meat and pound out until thin with mallet. Careful not to break flesh of meat. Place some filling only on one side of meat, flap over the other side over the filling, seal edges by pressing down on edges. Rub both sides with oil, rub salt and pepper on both sides of meat. Grill meat one minute on each side and serve immediately.