Black Pepper and Molasses-Glazed Filet Mignon

2014-06-14
    Average Member Rating

    forkforkforkforkfork (0 / 5)

    0 5 0
    Rate this recipe

    fork fork fork fork fork

    0 People rated this recipe

    Related Recipes:
    • Veal, Pork and Porcini Bolognese Sauce

    • Serrano Ham-Wrapped Figs

    • Tortilla with Chorizo

    • Sgroppino

    • Smashed Potatoes with Chives

    Ingredients

    • Two 2-pound pieces of beef filet
    • Olive oil for brushing the meat
    • Kosher salt, to taste
    • Molasses Glaze, recipe follows
    • 2 tablespoons olive oil
    • 1 small onion, finely chopped
    • 2 cloves garlic, finely chopped
    • 1 tablespoon finely grated ginger root
    • 1/4 cup dark rum
    • 1 cup dark molasses
    • 3 cups freshly squeezed orange juice
    • 3 tablespoons cracked black pepper
    • Kosher salt, to taste

    Method

    Step 1

    Preheat a gas or charcoal grill to medium. Brush the meat with olive oil and season with salt. Grill until well seared on ones side, 4 minutes, turn over, and baste with the Molasses Glaze. Continue grilling for 3 minutes, turn over, baste and grill for 2 to 3 minutes more (a total of 10 minutes), for medium rare. Let rest for 10 minutes; then slice into 8 steaks.

    Step 2

    Heat the oil in a small saucepan over medium-high until almost smoking, and cook the onion until soft, 4 to 5 minutes. Add the garlic and ginger root and cook an additional 2 minutes. Add the rum and reduce until completely dry. Add the molasses, orange juice, and pepper, season with salt, and cook until reduced to 1 cup, 15 to 20 minutes. Let cool at room temperature. May be refrigerated, covered, for 1 day; use at room temperature. 

    Leave a Reply

    Your email address will not be published. Required fields are marked *