Grilled Filet of Beef with Jamican Rum Glaze (Bobby Flay) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 ounces each |
Directions:
1. 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 1/3 cup. Add the stock, bring to a boil and reduce the heat. Whisk in the remaining ingredients and simmer until reduced to 2 cups.
2. Preheat the grill. Season the steaks on both sides with salt and pepper to taste. Grill to desired doneness. Drizzle with the sauce
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