Rum-Black Pepper Glazed Filet Mignon |
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Prep Time: 90 Minutes Cook Time: 10 Minutes |
Ready In: 100 Minutes Servings: 4 |
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Ingredients:
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 |
salt |
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 |
salt and freshly ground pepper |
Directions:
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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