Rum Black Pepper Glazed Filet Mignon Recipes

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PAN ROASTED FILET MIGNON WITH RUM-RED CHILE SAUCE WITH WILD MUSHROOM RICE



Pan Roasted Filet Mignon with Rum-Red Chile Sauce with Wild Mushroom Rice image

Provided by Bobby Flay

Categories     main-dish

Number Of Ingredients 23

2 tablespoons unsalted butter
1 tablespoon olive oil
3 shallots, minced
1 tablespoon minced garlic
1 cup Meyer's dark rum
5 cups chicken stock
2 tablespoons ancho puree
2 tablespoons molasses
Salt and pepper, to taste
1 (5 pound) beef tenderloin
Salt and pepper, to taste
4 tablespoons unsalted butter
4 tablespoons unsalted butter
3 tablespoons olive oil
1/2 pound shiitake mushrooms, stems removed and caps cut 1/4-inch thick
2 large portobello mushrooms, stems removed and caps cut 1/4-inch thick
1/2 pound oyster mushrooms, stems removed and caps cut 1/4-inch thick
Salt and pepper, to taste
1 Spanish onion, finely chopped
3 cups converted rice
7 cups chicken stock
1 teaspoon salt
1/4 cup porcini mushroom powder

Steps:

  • Melt the butter and olive oil in a medium saucepan over medium high heat. Add the shallot and garlic and cook until soft. Add the rum and reduce to 1/4 cup. Add the stock, bring to a boil and reduce the heat. Whisk in the remaining ingredients and simmer until reduced to 2 cups.
  • Preheat oven to 450 degrees F. Season tenderloin with salt and pepper on both sides. Place a large ovenproof skillet over high heat, melt the butter and sear tenderloin on all sides. Place in oven and cook to desired doneness or for about 10 to 15 minutes or until a thermometer inserted registers 125 degrees for medium rare.
  • Heat 3 tablespoons butter and 2 tablespoons oil in a large saute pan over high heat. Add the mushrooms, season with salt and pepper to taste and saute until golden brown. In a medium saucepan heat remaining oil and butter over medium heat, add the onions and cook until soft. Add the rice and stir to coat with the butter and oil. Add 6 cups of the stock, 1 teaspoon of salt and the porcini powder, bring to a boil, cover, lower the heat and cook until all the liquid is absorbed. Fold in the mushroom mixture, more stock if needed and season with salt and pepper to taste, cook to heat through, 5 minutes.

BLACK PEPPER AND MOLASSES-GLAZED FILET MIGNON



Black Pepper and Molasses-Glazed Filet Mignon image

Provided by Bobby Flay

Categories     main-dish

Number Of Ingredients 13

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

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.

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



Pan Sauteed Filet of Beef with Spicy Rum-Black Pepper Glaze and Wild Mushroom Salad image

Provided by Bobby Flay

Categories     main-dish

Yield 4 servings

Number Of Ingredients 10

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

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.

FILET MIGNON WITH RICH BALSAMIC GLAZE



Filet Mignon with Rich Balsamic Glaze image

This is an elegant and quick romantic dinner for two. Wonderful served with steamed asparagus and baby red potatoes.

Provided by LINDA W.

Categories     Meat and Poultry Recipes     Beef     Steaks     Filet Mignon Recipes

Time 20m

Yield 2

Number Of Ingredients 5

2 (4 ounce) filet mignon steaks
½ teaspoon freshly ground black pepper to taste
salt to taste
¼ cup balsamic vinegar
¼ cup dry red wine

Steps:

  • Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
  • Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
  • Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

Nutrition Facts : Calories 366.6 calories, Carbohydrate 5.7 g, Cholesterol 80.5 mg, Fat 26.2 g, Fiber 0.1 g, Protein 20.3 g, SaturatedFat 10.6 g, Sodium 63.5 mg, Sugar 4.6 g

SPICY RUM-BLACK PEPPER GLAZED FILET MIGNON



Spicy Rum-Black Pepper Glazed Filet Mignon image

Make and share this Spicy Rum-Black Pepper Glazed Filet Mignon recipe from Food.com.

Provided by Mommy Diva

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons unsalted butter
1 red onion, finely chopped
3 garlic cloves, finely chopped
1 cup Meyer's dark rum
3 cups chicken stock
2 tablespoons ancho chili puree
1/4 cup molasses
2 teaspoons fresh coarse ground black pepper
4 (8 ounce) filet mignon steaks
salt, to taste

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!;).

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