Ingredients
- 2 tablespoons unsalted butter
- 2 shallots minced
- 3 gloves garlic, minced
- 1 cup Myer's dark rum
- 3 cups chicken stock
- 2 tablespoons ancho puree
- 2 tablespoons molasses
- Salt and freshly ground pepper
- 4 filet mignon steaks, 8 ounces each
Directions
Melt the butter in a saucepan over medium high heat and sweat the shallots and garlic. Add the rum, bring to a boil and reduce to 1/3 cup. Add the stock, bring to a boil and reduce the heat. Whisk in the remaining ingredients and simmer until reduced to 2 cups.
Preheat the grill. Season the steaks on both sides with salt and pepper to taste. Grill to desired doneness. Drizzle with the sauce.
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By ebburtis
Derry, NH, USA
on April 07, 2012
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Terrific! Like someone else said, the reducing was taking quite a while, so I made a slurry with a little of the sauce and some cornstarch and whisked it in, and that thickened it nicely. I used a good chili powder instead of the puree. I also added the juice of a lime.
By eowynfate
Los Angeles, CA
on February 16, 2011
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Have made this twice and thought it was just okay...I would vote for cutting down on the amount of molasses, as I found that it overwhelmed the rest of the flavors. Also, be aware that (for me, at least the reducing process takes quite a long time.
By unbridled_5084896
Newbury, OH
on July 02, 2008
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Very tasty! Didn't feel like going to the store, so I used what I had on hand...honey instead of molassas and ancho chile powder instead of puree. Still came out quite well.
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