Rum-Black Pepper Glazed Filet Mignon

Recipe Ingredients

		Rum Sauce
2 tablespoons	30ml	Butter
2		Shallots - finely sliced
2		Garlic cloves - finely chopped
1 cup	237ml	Myers's dark rum
4 cups	948ml	Chicken stock
1 teaspoon	5ml	Coarsely-ground black pepper
2 tablespoons	30ml	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)

Recipe Instructions

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.

Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A38) - from the TV - FOOD NETWORK

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