Rum-Black Pepper Glazed Filet Mignon

Total Time:
1 hr 40 min
Prep:
1 hr 30 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 tablespoons butter
  • 2 shallots, finely sliced
  • 2 cloves garlic, finely chopped
  • 1 cup Myers's dark rum
  • 4 cups Chicken stock
  • 1 teaspoon coarsely ground black pepper
  • 2 tablespoons molasses
  • Salt
  • 4 filet mignon steaks, about 8 ounces each
  • Olive oil
  • Salt and freshly ground pepper
  • 12 Peruvian purple potatoes, cooked and skin removed, cut into 3/4-inch dice
  • 1 red bell pepper, seeded and diced
  • 1 yellow bell pepper, seeded and diced small
  • 1 red onion, diced small
  • 1/4 cup coarsely chopped cilantro leaves
  • 1/3 cup champagne vinegar
  • 2/3 cup olive oil
  • Salt and freshly ground pepper
Directions

Melt butter in a medium saucepan, add shallots and garlic and saute until soft. Add rum, bring to a boil and reduce to 1/3 cup. Add stock, bring to a boil and reduce the heat. Whisk in remaining ingredients and simmer until reduced to 2 cups. Season with salt and pepper to taste. Serve at room temperature.

Preheat grill. Brush each steak with olive oil and season with salt and pepper to taste. Grill for 3 minutes on each side for medium-rare doneness. Drizzle with Rum Sauce

Place warm potatoes, peppers, onion and cilantro in a large bowl and toss to combine. Whisk together vinegar, olive oil and salt and pepper. Pour vinaigrette over potatoes and season again with salt and pepper to taste.


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