- 4
4/5
(1 Votes)
Ingredients
- 2 tablespoons unsalted butter
- 2 shallots minced
- 3 garlic cloves minced
- 1 cup Myer's dark rum
- 3 cups chicken stock
- 2 tablespoons Ancho puree
- 2 tablespoons molasses
- Salt to taste
- Freshly-ground black pepper to taste
- 4 filet mignon steaks - (8 oz ea)
Preparation
Step 1
Melt the butter in a saucepan over medium-high heat and sweat the shallots and garlic. Add the rum, bring to a boil and reduce to 1/3 cup. Add the stock, bring to a boil and reduce the heat. Whisk in the remaining ingredients and simmer until reduced to 2 cups.
Preheat the grill.
Season the steaks on both sides with salt and pepper to taste. Grill to desired doneness. Drizzle with the sauce.
This recipe yields 4 servings.
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