Pan Roasted Filet Mignon with Rum-Red Chile Sauce

Total Time:
1 hr 50 min
Prep:
20 min
Cook:
1 hr 30 min

Yield:
about 10 servings
Level:
Easy

CATEGORIES
Ingredients
  • Filet Mignon:
  • 1 (5-pound) beef tenderloin
  • Salt and freshly ground black pepper
  • 4 tablespoons unsalted butter
  • Rum-Red Chili Sauce:
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 3 shallots, minced
  • 1 tablespoon minced garlic
  • 1 cup dark rum (recommended: Meyers's)
  • 5 cups chicken stock
  • 2 tablespoons ancho chili puree
  • 2 tablespoons molasses
  • Salt and freshly ground black pepper
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.

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