Pan Roasted Filet Mignon with Rum-Red Chile Sauce

  • Level: Easy
  • Total: 1 hr 50 min
  • Prep: 20 min
  • Cook: 1 hr 30 min
  • Yield: about 10 servings
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Filet Mignon:

1 (5-pound) beef tenderloin

Salt and freshly ground black pepper

4 tablespoons unsalted butter

Rum-Red Chili Sauce:

2 tablespoons unsalted butter

1 tablespoon olive oil

3 shallots, minced

1 tablespoon minced garlic

1 cup dark rum (recommended: Meyers's)

5 cups chicken stock

2 tablespoons ancho chili puree

2 tablespoons molasses

Salt and freshly ground black pepper


  1. Preheat oven to 450 degrees F.
  2. Season tenderloin with salt and pepper on both sides. Place a large ovenproof skillet over high heat, melt the butter and sear tenderloin on all sides. Place in oven and cook to desired doneness or until an instant-read thermometer inserted registers 125 degrees F for medium rare, about 30 to 40 minutes depending on the thickness of the tenderloin. Let the meat rest for 10 minutes before slicing. Serve with the sauce.

Rum-Red Chili Sauce:

  1. Melt the butter and olive oil in a medium saucepan over medium high heat. Add the shallots and garlic and cook until soft. Add the rum and reduce to 1/4 cup. Add the stock, bring to a boil and reduce the heat. Whisk in the remaining ingredients and simmer until reduced to 2 cups.
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