Ingredients

• 2 tablespoons unsalted butter
• 1 red onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 cup Myer's dark rum
• 3 cups chicken stock
• 2 tablespoons ancho puree
• 1/4 cup molasses
• 2 teaspoons coarsely ground black pepper
• 4 filet mignon steaks, 8 ounces each
• Salt, to taste

Browse by ingredient

Instructions

1. Melt butter in medium saucepan over medium heat and sweat onions and garlic. Add rum, bring to a boil and reduce to 1/4 cup. Add stock, bring to a boil and reduce heat. Whisk in ancho puree, molasses and pepper and simmer until reduced to 1 cup. Preheat grill. Season steaks on both sides with salt. Cook for 2-3 minutes on each side until medium-rare.