Black Pepper and Molasses-Glazed Filet Mignon
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 809
- Total Fat
- 48
- Saturated Fat
- 17
- Carbohydrates
- 44
- Dietary Fiber
- 1
- Sugar
- 40
- Protein
- 45
- Cholesterol
- 187
- Sodium
- 908
Ingredients
Two 2-pound pieces of beef filet
Olive oil for brushing the meat
Kosher salt, to taste
Molasses Glaze, recipe follows
Molasses Glaze:
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 tablespoon finely grated ginger root
1/4 cup dark rum
1 cup dark molasses
3 cups freshly squeezed orange juice
3 tablespoons cracked black pepper
Kosher salt, to taste
Directions
- Preheat a gas or charcoal grill to medium. Brush the meat with olive oil and season with salt. Grill until well seared on ones side, 4 minutes, turn over, and baste with the Molasses Glaze. Continue grilling for 3 minutes, turn over, baste and grill for 2 to 3 minutes more (a total of 10 minutes), for medium rare. Let rest for 10 minutes; then slice into 8 steaks.
Molasses Glaze:
- Heat the oil in a small saucepan over medium-high until almost smoking, and cook the onion until soft, 4 to 5 minutes. Add the garlic and ginger root and cook an additional 2 minutes. Add the rum and reduce until completely dry. Add the molasses, orange juice, and pepper, season with salt, and cook until reduced to 1 cup, 15 to 20 minutes. Let cool at room temperature. May be refrigerated, covered, for 1 day; use at room temperature.