Black Pepper and Molasses-Glazed Filet Mignon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 tablespoons olive oil |
1 small onion, finely chopped |
2 cloves garlic, finely chopped |
1 tablespoon finely grated gingerroot |
1/4 cup dark rum |
1 cup dark molasses |
3 cups freshly squeezed orange juice |
3 tablespoons cracked black pepper |
kosher salt, to taste |
2 (2 pound) pieces of beef filet |
olive oil for brushing the meat |
kosher salt, to taste |
molasses glaze |
Directions:
1. MOLASSES GLAZE:
2. Heat the oil in a small saucepan over medium-high until almost smoking, and cook the onion until soft, 4 to 5 minutes. Add the garlic and gingerroot and cook an additional 2 minutes. Add the rum and reduce until completely dry. Add the molasses, orange juice, and pepper, season with salt, and cook until reduced to 1 cup, 15 to 20 minutes. Let cool at room temperature. May be refrigerated, covered, for 1 day; use at room temperature. Makes about 1 cup.
3. FOR THE FILETS MIGNON:
4. Preheat a gas or charcoal grill to medium. Brush the meat with olive oil and season with salt. Grill until well seared on ones side, 4 minutes, turn over, and baste with the Molasses Glaze. Continue grilling for 3 minutes, turn over, baste and grill for 2 to 3 minutes more (a total of 10 minutes), for medium rare. Let rest for 10 minutes; then slice into 8 steaks.
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