GRILLED FILET OF BEEF WITH JAMICAN RUM GLAZE

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Grilled Filet of Beef with Jamican Rum Glaze image

Provided by Bobby Flay

Categories     main-dish

Yield 4 servings

Number Of Ingredients 9

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

Steps:

  • 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.
  • 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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