Food Network: Rum-Black Pepper Glazed Filet Mignon

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Rum-Black Pepper Glazed Filet Mignon
Recipe courtesy Bobby Flay

Ingredients
2 tablespoons butter
2 shallots, finely sliced
2 cloves garlic, finely chopped
1 cup Myers's dark rum
4 cups Chicken stock
1 teaspoon coarsely ground black pepper
2 tablespoons molasses
Salt

Directions
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.

Ingredients
4 filet mignon steaks, about 8 ounces each
Olive oil
Salt and freshly ground pepper

Directions
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

Ingredients
12 Peruvian purple potatoes, cooked and skin removed, cut into 3/4-inch
dice
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced small
1 red onion, diced small
1/4 cup coarsely chopped cilantro leaves
1/3 cup champagne vinegar

2/3 cup olive oil
Salt and freshly ground pepper

Directions
Place warm potatoes, peppers, onion and cilantro in a large bowl and
toss to combine. Whisk together vinegar, olive oil and salt and pepper. Pour vinaigrette over
potatoes and season again with salt and pepper to taste.