Recipe courtesy of Bobby Flay

Pan Sauteed Filet of Beef with Spicy Rum-Black Pepper Glaze and Wild Mushroom Salad

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  • Level: Easy
  • Yield: 4 servings
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Ingredients

Directions

  1. Melt butter in medium saucepan over medium heat and sweat onions and garlic. Add rum, bring to a boil and reduce to 1/4 cup. Add stock, bring to a boil and reduce heat. Whisk in ancho puree, molasses and pepper and simmer until reduced to 1 cup. Preheat grill. Season steaks on both sides with salt. Cook for 2-3 minutes on each side until medium-rare.

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