Grilled Filet of Beef with Jamican Rum Glaze

Yield:
4 servings
Level:
Easy
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 mediumhigh 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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