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Poblano Chili Stuffed Filet Mignon beef, chili, mushrooms 4 medium poblano peppers, finely chopped 1 cup chopped onion 2 garlic cloves, minced 2 tablespoon vegetable oil 1/2 cup monterey jack cheese, grated 3 tablespoon dry bread crumbs 2 1/2 lb beef tenderloin, six 1 inch filets 1/4 cup lightly salted butter 24 large fresh shiitake mushrooms : For the stuffing, cook the peppers, onion and garlic in the oil in a large skillet until tender. Turn off the heat and add the bread crumbs. Cut a deep pocket in each filet and season with salt and pepper. Put 2 tablespoons of stuffing in each pocket and secure with toothpicks. Grill the fillets 4 to 5 minutes on each side for medium rare. Saute the mushrooms in the butter. Serve each filet on a bed of the mushrooms. From: Chile Pepper Magazine, December 1996 Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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