Recipe - Jalapeno-Stuffed Steaks

2 pound Trimmed filet of beef; cut
Freshly ground black; in 4
Thick steaks
stuffing
10 Jalapeno chiles; stems and
40 Milliliters garlic; minced
Removed; chopped
1 tablespoon Vegetable oil
1 md Onion; chopped
One half cup 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, i
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