2 lb Trimmed filet of beef; cut
Freshly ground black; in 4
10 Jalapeno chiles; stems and
40 Milliliters garlic; minced
1 tb Vegetable oil
1 md Onion; chopped
1/2 c Grated monterey jack; cheese
Saute the chiles, onion, and garlic in the oil until soft but still a littl
crisp. Remove, cool, and mix in the cheese. Refrigerate this stuffing a
day before you use it.
Slice into the steaks from the edge, creating a pocket for the stuffing.
Stuff with the jalapeno mixture and fasten the opening with a toothpick,
necessary. Season the outside of each steak with the black pepper.
Grill over hot charcoal to desired doneness.
Source: "Heat Wave! The Best of Chile Pepper Magazine", by Dave DeWitt