Grilled Filet of Beef with Jamaican Rum Glaze
Show: Hot Off the Grill with Bobby Flay
Episode: Formal Grilling
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- Recipe categories: Meat, Beef,
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Average Rating:
Total Reviews: 7
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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.
By ravenlunatic96_...
baltimore, MD
on April 13, 2007
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By dmk112_7011923
Bridgewater, NJ
on January 10, 2007
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This glaze is simply delicious!
By no_worries212_6...
Portland, OR
on December 26, 2006
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This was a very simple recipe. I don't know if the rum I had used should've been a higher quality or if it was the steak ... both my husband and myself are looking forward to trying this recipe again using chicken instead.
By richdoug_3006410
New City, NY
on September 18, 2005
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Couldn't find the ancho puree at my local markets so had to go without it. The results were still fabulous. Best Filet Mingnon I ever had. If you are going to all the trouble to make the Rum Glaze however, don't settle for Filet Mignon from your average local supermarket. Check out your local specialty meat purveyor and get the choicest, freshest, cuts. The result is amazing when coupled with the glaze.