Recipe - Jalapeno-Stuffed Steaks With Poblano Chile Sauce

1 tablespoon Vegetable oil
3 tablespoon Seeded; finely cut or sliced up
jalapeno chiles
1 cup Finelychopped onions
2 tablespoon Chopped garlic
One half teaspoon Cumin seed
2/3 cup Grated Jack or California
feta cheese
2 tablespoon Chopped fresh cilantro
6 Beef tenderloin steaks ; (1
1/2" thick)
Kosher salt; to taste
Freshlyground black pepper;
to taste
Poblano Chile Sauce; see *
Note
=== GARNISH ===
Cilantro sprigs
Roasted garlic cloves

* 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 mediumrare. 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