| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy, Meats |
California |
Ckright2 |
6 |
servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 3 |
tb |
Seeded; finely-sliced jalapeno chiles |
| 1 |
c |
Finely-chopped onions |
| 2 |
tb |
Chopped garlic |
| 1/2 |
ts |
Cumin seed |
| 2/3 |
c |
Grated Jack or California feta cheese |
| 2 |
tb |
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 |
INSTRUCTIONS
* 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 -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
09-23-1996
Recipe by: John Ash
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