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Recipe courtesy of Bobby Flay

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Yield:: 4 servings

Level:: Easy

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

My Private Notes

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