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| 1 Esslöffel | vegetable oil |
| 3 Esslöffel | Seeded; finely-sliced jalapeno chiles |
| 1 Tasse | onions Finely chopped |
| 2 Esslöffel | garlic chopped |
| 1/2 Teelöffel | Cumin seed |
| 2/3 Tasse | Grated Jack or California feta cheese |
| 2 Esslöffel | cilantro chopped, fresh |
| 6 | Beef tenderloin steaks -; (1 1/2" thick) |
| | Kosher salt; to taste |
| | black pepper freshly ground |
| | Poblano Chile Sauce; see * Note |
| | === Garnish === |
| | Cilantro sprigs |
| | Roasted garlic cloves |
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* 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
Formatted for MasterCook by Mr Mad, aka Joe Comiskey - jpmd44a@prodigy. Com
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