Spicy Rum-Black Pepper Glazed Filet Mignon Recipe #227325
Found this saucy dish from a Bobby Flay show-YUMMERS!
by Mommy Diva
30 min | 10 min prep
SERVES 4
- 2 tablespoons unsalted butter
- 1 red onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 cup Meyer's dark rum
- 3 cups chicken stock
- 2 tablespoons ancho chili puree
- 1/4 cup molasses
- 2 teaspoons fresh coarse ground black pepper
- 4 (8 ounce) filet mignon steaks
- salt, to taste
- Melt butter in medium saucepan over medium heat and sweat onions and garlic.
- Add rum, bring to a boil and reduce to 1/4 cup.
- Add stock, bring to a boil and reduce heat. Whisk in ancho puree, molasses and pepper and simmer until reduced to 1 cup.
- Preheat grill; Season steaks on both sides with salt.
- Cook for 2-3 minutes on each side until medium-rare.
- Spoon/drizzle sauce on steaks and serve with a nice salad and a glass of wine, etc.
- Enjoy!;).
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5 stars