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Beef: Rum-Black Pepper Glazed Filet Mignon

Source of Recipe

Emeril Lagasse


List of Ingredients

4 filet mignon steaks, 8 oz each
2 tablespoons butter
2 shallots, finely sliced
2 cloves garlic, finely chopped
1 cup dark rum
4 cups chicken stock
1 teaspoon coarse ground black pepper
2 tablespoons molasses


Recipe

Sauce: 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