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Rum-Black Pepper Glazed Filet Mignon
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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
SaltMelt 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.4 filet mignon steaks, about 8 ounces each
Olive oil
Salt and freshly ground pepperPreheat 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 Sauce12 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 pepperPlace 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.
Other Recipes from this Episode
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