Rum-Black Pepper Glazed Filet Mignon

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  • Level: Easy
  • Total: 1 hr 40 min
  • Prep: 1 hr 30 min
  • Cook: 10 min
  • Yield: 4 servings
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2 tablespoons butter

2 shallots, finely sliced

2 cloves garlic, finely chopped

1 cup Myers's dark rum

4 cups Chicken stock

1 teaspoon coarsely ground black pepper

2 tablespoons molasses


4 filet mignon steaks, about 8 ounces each

Olive oil

Salt and freshly ground pepper

12 Peruvian purple potatoes, cooked and skin removed, cut into 3/4-inch dice

1 red bell pepper, seeded and diced

1 yellow bell pepper, seeded and diced small

1 red onion, diced small

1/4 cup coarsely chopped cilantro leaves

1/3 cup champagne vinegar

2/3 cup olive oil


  1. Melt butter in a medium saucepan, add shallots and garlic and saute until soft. Add rum, bring to a boil and reduce to 1/3 cup. Add stock, bring to a boil and reduce the heat. Whisk in remaining ingredients and simmer until reduced to 2 cups. Season with salt and pepper to taste. Serve at room temperature.
  2. Preheat grill. Brush each steak with olive oil and season with salt and pepper to taste. Grill for 3 minutes on each side for medium-rare doneness. Drizzle with Rum Sauce.
  3. Place warm potatoes, peppers, onion and cilantro in a large bowl and toss to combine. Whisk together vinegar, olive oil and salt and pepper. Pour vinaigrette over potatoes and season again with salt and pepper to taste.

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