Grilled Filet of Beef with Jamican Rum Glaze

  • Level: Easy
  • Yield: 4 servings
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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


  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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