Save Recipe Print
Pan Roasted Filet Mignon with Rum-Red Chile Sauce
Total:
1 hr 50 min
Prep:
20 min
Cook:
1 hr 30 min
Yield:
about 10 servings
Level:
Easy
Total:
1 hr 50 min
Prep:
20 min
Cook:
1 hr 30 min
Yield:
about 10 servings
Level:
Easy

Ingredients

Filet Mignon:
Rum-Red Chili Sauce:

Directions

Filet Mignon:

Preheat oven to 450 degrees F.

Season tenderloin with salt and pepper on both sides. Place a large ovenproof skillet over high heat, melt the butter and sear tenderloin on all sides. Place in oven and cook to desired doneness or until an instant-read thermometer inserted registers 125 degrees F for medium rare, about 30 to 40 minutes depending on the thickness of the tenderloin. Let the meat rest for 10 minutes before slicing. Serve with the sauce.

Rum-Red Chili Sauce:

Melt the butter and olive oil in a medium saucepan over medium high heat. Add the shallots and garlic and cook until soft. Add the rum and reduce to 1/4 cup. Add the stock, bring to a boil and reduce the heat. Whisk in the remaining ingredients and simmer until reduced to 2 cups.

Our Best Holiday Cookies 57 Videos

Get the Recipe

Holiday Swirled Sugar Cookies 00:30

Find out how to get a festive, swirling effect on iced cookies.

IDEAS YOU'LL LOVE

Pan Roasted Brussels Sprouts with Bacon

Recipe courtesy of Sunny Anderson

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Roasted Beef Tenderloin with Roasted Pepper and Black Olive Sauce

Recipe courtesy of Rachael Ray

Sweet Spicy Smokey Roasted Almonds

Recipe courtesy of Ree Drummond

Sunday Rib Roast

Recipe courtesy of Ina Garten

Rosemary Roasted Cashews

Recipe courtesy of Ina Garten

Browse Reviews By Keyword