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

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

On Tonight

Grilled Filet of Beef with Jamican Rum Glaze

Categories: