PAN ROASTED FILET MIGNON WITH RUM-RED CHILE SAUCE

Pan Roasted Filet Mignon with Rum-Red Chile Sauce image

Provided by Bobby Flay

Time 1h50m

Yield about 10 servings

Number Of Ingredients 12

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1 (5-pound) beef tenderloin
Salt and freshly ground black pepper
4 tablespoons unsalted butter
2 tablespoons unsalted butter
1 tablespoon olive oil
3 shallots, minced
1 tablespoon minced garlic
1 cup dark rum (recommended: Meyers's)
5 cups chicken stock
2 tablespoons ancho chili puree
2 tablespoons molasses
Salt and freshly ground black pepper

Steps:

Preheat oven to 450 degrees F.
Season tenderloin with salt and pepper on both sides. Place a large ovenproof skillet over high heat, melt the butter and sear tenderloin on all sides. Place in oven and cook to desired doneness or until an instant-read thermometer inserted registers 125 degrees F for medium rare, about 30 to 40 minutes depending on the thickness of the tenderloin. Let the meat rest for 10 minutes before slicing. Serve with the sauce.
Melt the butter and olive oil in a medium saucepan over medium high heat. Add the shallots and garlic and cook until soft. Add the rum and reduce to 1/4 cup. Add the stock, bring to a boil and reduce the heat. Whisk in the remaining ingredients and simmer until reduced to 2 cups.