2 pounds 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 medium Onion chopped

1/2 cup Grated Monterey Jack cheese

Saute the chiles, onion, and garlic in the oil until soft but still a little= 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, if= 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