Black Pepper And Molasses Glazed Filet Mignon Recipe

1. 1

   Heat the oil in a small saucepan over medium-high till almost smoking, and cook the onion till soft, 4 to 5 min.

2. 2

   Add in the garlic and gingerroot and cook an additional 2 min.

3. 3

   Add in the rum and reduce till completely dry.

4. 4

   Add in the molasses, orange juice, and pepper, season with salt, and cook till reduced to 1 c., 15 to 20 min.

5. 5

   Let cold at room temperature.

6. 6

   May be refrigerated, covered, for 1 day; use at room temperature.

7. 7

   FOR THE FILETS MIGNON:Preheat a gas or possibly charcoal grill to medium.

8. 8

   Brush the meat with extra virgin olive oil and season with salt.

9. 9

   Grill till well seared on ones side, 4 min, turn over, and baste with the Molasses Glaze.

10. 10

    Continue grilling for 3 min, turn over, baste and grill for 2 to 3 min more (a total of 10 min), for medium rare.

11. 11

    Let rest for 10 min; then slice into 8 steaks.

* Per serving · 4 servings · Values may vary.

No additional tips available.