Pan Sauteed Filet of Beef with Spicy Rum-Black Pepper Glaze and Wild Mushroom Salad
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- Recipe categories: Liquor, Rum, Meat, Beef, Vegetables, Mushroom,
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Total Reviews: 3
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By abw322_5793950
Philadelphia, PA
on October 07, 2006
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This recipe was okay, but I wasn't thrilled by it. The glaze is so thin that it runs all over the plate...I guess I was expecting a thicker sauce. The flavor was just okay.
By ttrammell_1927378
Birmingham, AL
on May 10, 2005
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This was the first dish I made for a weekly dinner party. What a hit!! the sauce is great on its own and does not over power the meat. The only problem I found was trying to match it the next week!!
By wildlight27_1589414
fremont, CA
on December 03, 2004
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the so called glaze would better serve as a marinade. try making the sauce a day before and soaking the filets in it for 24 hours. other wise this recipe is very tasty.