Pan Sauteed Filet of Beef with Spicy Rum-Black Pepper Glaze and Wild Mushroom Salad

Yield:
4 servings
Level:
Easy
Ingredients
  • 2 tablespoons unsalted butter
  • 1 red onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 cup Myer's dark rum
  • 3 cups chicken stock
  • 2 tablespoons ancho puree
  • 1/4 cup molasses
  • 2 teaspoons coarsely ground black pepper
  • 4 filet mignon steaks, 8 ounces each
  • Salt, to taste
Directions
  • Melt butter in medium saucepan over medium heat and sweat onions and garlic. Add rum, bring to a boil and reduce to 1/4 cup. Add stock, bring to a boil and reduce heat. Whisk in ancho puree, molasses and pepper and simmer until reduced to 1 cup. Preheat grill. Season steaks on both sides with salt. Cook for 2-3 minutes on each side until medium-rare.


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    Filet of Beef

    Recipe courtesy of Ina Garten