Jalapeno-stuffed steaks with poblano chile sauce

6 servings

Ingredients

Quantity Ingredient
1 tablespoon Vegetable oil
3 tablespoons Seeded; finely-sliced jalapeno chiles
1 cup Finely-chopped onions
2 tablespoons Chopped garlic
½ teaspoon Cumin seed
⅔ cup Grated Jack or California feta cheese
2 tablespoons 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

Directions

* 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.

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

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

09-23-1996

Recipe by: John Ash

Converted by MM_Buster v2.0l.

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