Gooey Orange Glazed Beef Recipe - Cooking Index
Fillet of beef has less fat than other steaks. Therefore, I always serve it rare. Grill it a bit longer if you prefer.
Type: MeatGlaze | ||
1/2 cup | 31g / 1.1oz | Diced (1/4") onion |
2 tablespoons | 30ml | Olive oil |
1 tablespoon | 15ml | Finely-minced garlic |
2 1/2 cups | 592ml | Fresh orange juice |
1/2 cup | 118ml | Unsulphured molasses |
1/4 cup | 59ml | Dark rum |
Salt - to taste | ||
Freshly-ground black pepper - to taste | ||
Beef | ||
2 | Fillets beef - (2 lbs ea) | |
2 tablespoons | 30ml | Olive oil |
Prepare the glaze ahead of time: Wilt the onion in the oil over low heat in a heavy saucepan until softened, about 5 minutes. Add the garlic and cook 3 minutes longer.
Stir in the orange juice, molasses and rum. Season with salt and pepper. Bring to a boil, reduce heat to medium and simmer until the mixture is reduced to 1 1/2 cups, about 15 minutes. Cool to room temperature.
Brush the fillets with the olive oil and season with salt and pepper. Grill for 5 minutes on one side. Using tongs, turn the meat; brush the glaze on the top and sides. Grill for another 5 minutes for medium-rare meat. Turn and grill the meat on the sides to brown for 1 to 2 minutes, brushing all over with the glaze. Let the meat rest for 5 to 10 minutes before slicing 1/2-inch thick.
This recipe yields 8 servings.
Per serving: 410 calories, 19g carbohydrate, 39g protein, 18g fat, 115mg cholesterol.
Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 05-16-2004
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