Recipe courtesy of Bobby Flay

Grilled Filet of Beef with Jamican Rum Glaze

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  • Level: Easy
  • Yield: 4 servings
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Ingredients

Directions

  1. Melt the butter in a saucepan over mediumhigh heat and sweat the shallots and garlic. Add the rum, bring to a boil and reduce to 1/3 cup. Add the stock, bring to a boil and reduce the heat. Whisk in the remaining ingredients and simmer until reduced to 2 cups.
  2. Preheat the grill. Season the steaks on both sides with salt and pepper to taste. Grill to desired doneness. Drizzle with the sauce

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