Mexican Stuffed Beef Fillets
"Serve these with whole mushrooms, fried in butter, green salad and baked potatoes. Great!"
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
-
STUFFING
- 2 anaheim chilies, chopped, seed removed or (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
- 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.
- While the stuffing is cooking cut a slit in each steak about 3" long and 1 1/2- 2" deep.
- Season the pockets with salt and pepper.
- Put about 2 tbsp in each steak pocket and secure with wooden toothpicks.
- Cover the steaks and chill.
- You may now BBQ them (this is how I always do them) or broil.
- To BBQ have the heat medium/high.
- 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).
- Check after 5 minutes with a meat thermometer: med-rare 145°F, med 160°F, and well done 175°F.
- Slide the thermometer into the middle on the top piece of steak from the side towards the middle of the steak.
- To broil place steaks 3-4" from heat turning once allowing approx 10 minutes total time.
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Reviews
-
WOW Bergy!! What can I say!! You made my first attempt at Mexican cooking a huge success!! Did not change a thing, it was perfect as you set it down. I cut the recipe back for two and made stuffing cakes out of the extra and cooked them beside the steaks under the broiler. 6 minutes on each side. Couldn't get DH to do them on the BBQ, he said he'd never live it down if he overcooked them! So we both watched through the oven window as they cooked, it would have been sinful to have ruined them!! What a wonderful, delicious, fork tender,medium rare steak and the stuffing just added to the sumptious taste. This is a keeper even if we can only afford it once a year!!!
RECIPE SUBMITTED BY
Bergy
Small town in the Okanagan, B.C.
On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine.
I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help.
My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods.
I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England!
In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging.
Here are a few of my photos
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