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

2 tablespoons unsalted butter

1 red onion, finely chopped

3 cloves garlic, finely chopped

1 cup Myer's dark rum

3 cups chicken stock

2 tablespoons ancho puree

1/4 cup molasses

2 teaspoons coarsely ground black pepper

4 filet mignon steaks, 8 ounces each

Salt, to taste

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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