1. Combine shallots, garlic, and red wine in a saucepot over medium-high heat. 2. Reduce by 2/3, add beef stock, and bring to boil. 3. Reduce heat and add roux a little at a time, cooking to the desired thickness. 4. Make a small pocket in the side of each filet. 5. Dice poblanos and mix with grated cheese. 6. Fill pocket heavily, then pinch the side of the filet closed. 7. Cook on grill to the desired temperature, 4 to 5 minutes for rare to medium-rare, 7 to 9 minutes for medium, 10 minutes or more for medium to well-done. 8. Serve with mashed potatoes. ---------------------------------------------------------------------------
Nutrition
Ingredients
