Mexican Stuffed Beef Fillets

Serve these with whole mushrooms, fried in butter, green salad and baked potatoes. Great!

• Ready In: 30 mins
• Serves: 6

Ingredients

• STUFFING

• 4  anaheim chilies, chopped, seed removed or 2 (4 ounce) cans  diced green chili peppers
• 1  cup  chopped onion
• 4  garlic cloves (less for the timid)
• 1  tablespoon lite olive oil
• 1⁄2 cup monterey jack cheese, grated
• 3  tablespoons  fine breadcrumbs
• 6  beef tenderloin steaks, 1 inch thick
•  salt & pepper

Directions

1. Heat a skillet and cook the onions, peppers and garlic in the tbsp of oil until tender but not brown. Remove from heat and stir in the cheese and breadcrumbs.
2. While the stuffing is cooking cut a slit in each steak about 3" long and 1 1/2- 2" deep.
3. Season the pockets with salt and pepper.
4. Put about 2 tbsp in each steak pocket and secure with wooden toothpicks.
5. Cover the steaks and chill.
6. You may now BBQ them (this is how I always do them) or broil.
7. To BBQ have the heat medium/high.
8. Spray the grill with oil and cook uncovered for 5 minutes, flip and continue cooking until they reach desired doneness (7-9 minutes more for medium).
9. Check after 5 minutes with a meat thermometer: med-rare 145°F, med 160°F, and well done 175°F.
10. Slide the thermometer into the middle on the top piece of steak from the side towards the middle of the steak.
11. To broil place steaks 3-4" from heat turning once allowing approx 10 minutes total time.