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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