Recipe courtesy of Bobby Flay

Grilled Filet of Beef with Jamican Rum Glaze

Name: Grilled Filet of Beef with Jamican Rum Glaze
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 2 shallots minced; 3 gloves garlic, minced; 1 cup Myer's dark rum; 3 cups chicken stock; 2 tablespoons ancho puree; 2 tablespoons molasses; Salt and freshly ground pepper; 4 filet mignon steaks, 8 ounces each

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Level: Easy

Yield: 4 servings

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Ingredients

2 tablespoons unsalted butter

2 shallots minced

3 gloves garlic, minced

1 cup Myer's dark rum

3 cups chicken stock

2 tablespoons ancho puree

2 tablespoons molasses

Salt and freshly ground pepper

4 filet mignon steaks, 8 ounces each

Directions

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.
Preheat the grill. Season the steaks on both sides with salt and pepper to taste. Grill to desired doneness. Drizzle with the sauce