Grilled filet of beef with jamican rum glaze
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | |
| ounce | 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 ⅓ 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.
Yield: 4 servings
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