Rum-Black Pepper Glazed Filet Mignon

By á-170456

Ingredients

• RUM SAUCE:
• 2 tablespoons butter
• 2 shallots finely sliced
• 2 garlic cloves finely chopped
• 1 cup Myers's dark rum
• 4 cups chicken stock
• 1 teaspoon coarsely-ground black pepper
• 2 tablespoons molasses
• Salt to taste
• FILLET MIGNON:
• 4 beef filet mignon steaks - (abt 8 oz ea)
• Olive oil as needed
• Salt to taste
• Freshly-ground black pepper to taste
• Peruvian Purple Potato Salad (see recipe)

Details

Servings 4

Preparation

Step 1

Melt butter in a medium saucepan, add shallots and garlic and saute until soft. Add rum, bring to a boil and reduce to 1/3 cup. Add stock, bring to a boil and reduce the heat. Whisk in remaining ingredients and simmer until reduced to 2 cups. Season with salt and pepper to taste. Serve at room temperature.

Preheat grill.

Brush each steak with olive oil and season with salt and pepper to taste. Grill for 3 minutes on each side for medium-rare doneness. Drizzle with Rum Sauce and serve with the Peruvian Purple Potato Salad if desired.

This recipe yields 4 servings.