4 rib-eye, porterhouse, strip loin or tenderloin steaks
125 ml celery, chopped 1/2 cup
25 ml butter 2 tbsp
125 ml onion, chopped 1/2 cup
1 clove garlic, finely chopped
pepper & salt to taste
Saute vegetables in butter until tender-crisp. Add remaining ingredients. Heat thoroughly. Cut a deep pocket in the side of each steak. Stuff pockets in steaks with onion mixture and skewer closed. Season steaks with freshly ground pepper. Cook over medium-hot grill for approximately 10 minutes on each side or until desired doneness.
Serves 4