Ingredients

• 2 tablespoons unsalted butter
• 2 shallots minced
• 3 gloves garlic, minced
• 1 cup Myer's dark rum
• 3 cups chicken stock
• 2 tablespoons ancho puree
• 2 tablespoons molasses
• Salt and freshly ground pepper
• 4 filet mignon steaks, 8 ounces each

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Instructions

1. Melt the butter in a saucepan over mediumhigh heat and sweat the shallots and garlic. Add the rum, bring to a boil and reduce to 1/3 cup. Add the stock, bring to a boil and reduce the heat. Whisk in the remaining ingredients and simmer until reduced to 2 cups.
2. Preheat the grill. Season the steaks on both sides with salt and pepper to taste. Grill to desired doneness. Drizzle with the sauce