Pan Roasted Filet Mignon with Rum-Red Chile Sauce Recipe

Name: Pan Roasted Filet Mignon with Rum-Red Chile Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 450 degrees F.
2
Season tenderloin with salt and pepper on both sides.
3
Place a large ovenproof skillet over high heat, melt the butter and sear tenderloin on all sides.
4
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.
5
Let the meat rest for 10 minutes before slicing.
6
Serve with the sauce.
7
Melt the butter and olive oil in a medium saucepan over medium high heat.
8
Add the shallots and garlic and cook until soft.
9
Add the rum and reduce to 1/4 cup.
10
Add the stock, bring to a boil and reduce the heat.
11
Whisk in the remaining ingredients and simmer until reduced to 2 cups.

747

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (5-pound) beef tenderloin, Salt and freshly ground black pepper, 4 tablespoons unsalted butter, 2 tablespoons unsalted butter, and more.

Yes, Pan Roasted Filet Mignon with Rum-Red Chile Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan Roasted Filet Mignon with Rum-Red Chile Sauce

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