Cut the top off of the garlic to expose the garlic, wrap in tin foil and bake in oven for 30 minutes at 350 degrees until soft.  When cool enough to handle squeeze the roasted garlic out into a small bowl and spoon into opened beef.

Wash and slice the leek into long strips and lightly sauté them in olive oil with a pinch of sea salt to soften and set aside to cool.

Cut into the filet lengthwise but not all the way through it, open it up and make 2 more slices one on each side but not all the way through it and it opens like a book.  Sprinkle the inside with Cypress Hills Steak Rub and lay in strips of cheese; I like to use an aged white cheddar, Swiss Gruyere or blue cheese.  Place sautéed leeks on the cheese and roll up and tie with butcher’s string.  Lightly cover the roll with Cypress Hills Steak Rub and sear the meat in a skillet with a bit of olive oil, be sure to sear all sides to brown and get some colour then place the roll and the pan in the oven – provided the pan can go in the oven – pre-heated to 350 and bake for 15 to 20 minutes depending on doneness, I like to take the meat out when the center reaches 120 degrees, let sit for 5 to 10 minutes.  Slice and serve.