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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By AggieBBQ
college station, TX
on December 10, 2010
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simple and easy. rum glaze is good but make sure you give it plenty of time to reduce or it will end up too thin, otherwise its an awesome recipie
By mcalpindayton_7...
dayton, OH
on July 03, 2007
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recipe is great but i was looking for tips on cooking the filet better. Not enough info about the grill.
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