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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By abw322_5793950
Philadelphia, PA
on October 07, 2006
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This recipe was okay, but I wasn't thrilled by it. The glaze is so thin that it runs all over the plate...I guess I was expecting a thicker sauce. The flavor was just okay.
By ttrammell_1927378
Birmingham, AL
on May 10, 2005
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This was the first dish I made for a weekly dinner party. What a hit!! the sauce is great on its own and does not over power the meat. The only problem I found was trying to match it the next week!!
By wildlight27_1589414
fremont, CA
on December 03, 2004
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the so called glaze would better serve as a marinade. try making the sauce a day before and soaking the filets in it for 24 hours. other wise this recipe is very tasty.
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