RUM-BLACK PEPPER GLAZED FILET MIGNON

Rum-Black Pepper Glazed Filet Mignon image

Provided by Bobby Flay

Time 1h40m

Yield 4 servings

Number Of Ingredients 18

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

Steps:

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.
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.
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.