Rum Black Pepper Glazed Filet Mignon Recipes

SPICY RUM-BLACK PEPPER GLAZED FILET MIGNON

Steps:

• 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.
• Spoon/drizzle sauce on steaks and serve with a nice salad and a glass of wine, etc.
• Enjoy!;).

BLACK PEPPER AND MOLASSES-GLAZED FILET MIGNON

Steps:

• 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.
• 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.

SPICY FILET MIGNON WITH GRILLED SWEET ONION

Steps:

• Heat a grill pan over medium-high heat.
• Coat pan with cooking spray.
• Add onion; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon black pepper.
• Cook 8 minutes or until browned, stirring occasionally.
• Remove from pan; keep warm.
• Combine garlic powder and next 5 ingredients (everything except the meat) in a small bowl; sprinkle this mixture over both sides of beef.
• Add beef to pan; grill 5 minutes on each side or until desired degree of doneness.
• Serve topped with grilled onions.

CABERNET PEPPERCORN DEMI-GLACE FOR FILET MIGNON

Steps:

• Season steaks with salt and pepper.
• In a saucepan over medium heat, saute mushrooms, shallots, and peppercorns in oil.
• When shallots are tender, deglaze with red wine.
• Reduce by two-thirds.
• Whisk together the reduction and demi-glace until smooth.
• Whisk in the cream and beef base.
• Combine a few teaspoons of cornstarch (or more as needed) with a little cold water to make a slurry.
• Add slurry to the sauce to thicken; cook for 1 minute and then remove from the heat.

FILET MIGNON WITH RUM BUTTER

Steps:

• Combine half of rum, shallots, lime juice and pepper in shallow dish.
• Add steaks.
• Marinate 30 TO 60 minutes, turning once.
• Sprinkle with salt.
• Heat remaining rum, shallots, lime juice and pepper in small pan on preheated outdoor grill.
• Stir in butter a small piece at a time.
• Stir in parsley.
• Brush steaks with half of rum butter and grill 8 to 10 minutes.
• Turn and brush with remaining rum butter.
• Grill another 8 minutes or until desired doneness.

PAN SAUTEED FILET OF BEEF WITH SPICY RUM-BLACK PEPPER GLAZE AND WILD MUSHROOM SALAD

Steps:

• 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.

BLACK PEPPER CRUSTED FILET MIGNON WITH TOASTED GOAT CHEESE AND TWICE COOKED RED CHILE SAUCE

Steps:

• Preheat the grill to high. Remove the steaks from the refrigerator and let stand at room temperature for 20 minutes before grilling. Meanwhile, combine the cumin, salt, and pepper in a small bowl. Liberally season both sides of each filet with the spice mixture. Grill the filets for about 3 to 4 minutes on each side for medium doneness.
• Meanwhile, preheat the broiler. Remove the steaks from the grill onto a baking sheet, and top each with a slice of the cheese. Place under the broiler until cheese is golden brown and soft. Alternatively, use a blow torch or kitchen torch to brown the cheese. Ladle the sauce onto each plate, place the steak in the center, and garnish with chopped cilantro.
• Heat the oil in a medium saucepan over medium-high heat. Add the onions and garlic, and cook until soft. Add the chiles and stock, and bring to a simmer for 20 to 25 minutes, or until the chiles are soft. Transfer the mixture to a food processor and process until smooth.
• Strain the mixture into a saute pan that has been set on high heat for a few minutes, and cook the sauce until slightly thick. Remove from the heat and stir in the creme fraiche and maple syrup. Season with salt and pepper, to taste.