Jalapeno-Stuffed Steaks With Poblano Chile Sauce

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
3 tablespoons	45ml	Seeded, finely-sliced jalapeno chiles
1 cup	62g / 2.2oz	Finely-chopped onions
2 tablespoons	30ml	Chopped garlic
1/2 teaspoon	2.5ml	Cumin seed
2/3 cup	97g / 3.4oz	Grated Jack or California feta cheese
2 tablespoons	30ml	Chopped fresh cilantro
6		Beef tenderloin steaks - (1 1/2" thick)
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
		Poblano Chile Sauce - see * Note
		Garnish
		Cilantro sprigs
		Roasted garlic cloves

Recipe Instructions

* Note: See the "Poblano Chile Sauce" recipe which is included in this collection.

In a medium saute pan, heat the oil. Add the chiles, onions, garlic, and cumin seed and saute until soft but not brown. Remove from the pan and cool. Stir in the cheese and cilantro.

Prepare a charcoal fire or preheat a stovetop grill.

Slice pockets into the steaks and fill with the jalapeno mixture. Fasten the pockets if necessary with skewers. Season the outside of the steaks with salt and pepper. Grill over hot charcoal to desired doneness, preferably rare to medium-rare.

To serve, spoon warm sauce onto plates and place the steaks on top. Garnish with cilantro sprigs and roasted garlic cloves, if desired.

This recipe yields 6 servings.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9619 broadcast 08-28-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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