- Preheat greased barbecue grill to medium-high
- Instant-read thermometer
- Ovenproof plates
- 4 beef tenderloin medallions (each 6 oz/175 g and ¾ inch/2 cm thick)
- 2 tbsp olive oil 30 mL
- Seasoned salt and freshly ground black pepper
- 1 cup roasted green chile peppers 250 mL
- 1 cup shredded Monterey Jack cheese 250 mL
- Brush steaks thoroughly with olive oil. Season with salt and pepper.
- Place medallions on preheated grill, close lid and grill, turning once, until an instant-read thermometer registers 145°F (63°C) for medium rare, 5 to 8 minutes per side. Transfer to a plate, tent with foil and let stand for 10 minutes.
- Preheat broiler with rack 3 to 4 inches (7.5 to 10 cm) away from heat. Place steaks on individual ovenproof plates. Top each steak with equal amounts of chile and cheese. Broil until cheese melts, about 2 minutes. Serve immediately.