Spicy Rum Black Pepper Glazed Filet Mignon Recipes

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SPICY FILET MIGNON



Spicy Filet Mignon image

I adapted this recipe from a seasoning I saw for blackened catfish. Because these steaks have a lot of kick, I make a more mellow side dish, like buttered potatoes or grilled fresh vegetables. -Vera Kobiako, Jupiter, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 7

2 tablespoons paprika
2 teaspoons onion salt
1-1/2 teaspoons garlic powder
1-1/2 teaspoons dried basil
1 to 1-1/2 teaspoons cayenne pepper
1 teaspoon dried thyme
6 beef tenderloin steaks (1-1/2 inches thick and 8 ounces each)

Steps:

  • Combine the seasonings; rub over steaks. Grill, covered, over indirect medium heat for 9-11 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts :

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!;).

GRILLED SPICY FILET MIGNON SALAD WITH GINGER-LIME DRESSING



Grilled Spicy Filet Mignon Salad with Ginger-Lime Dressing image

Provided by Bobby Flay

Categories     main-dish

Yield 4 servings

Number Of Ingredients 23

3 tablespoons soy sauce
1 tablespoon fresh lime juice
1 tablespoon chili paste with garlic
1 tablespoon peanut oil
2 (12-ounce) filet mignons
Freshly ground pepper
1 head Bibb lettuce, torn into bite-size pieces
3 cups mizuna leaves, torn into bite-size pieces
1/4 cup chiffonade Thai basil or regular basil, optional
1/2 English cucumber, halved and cut crosswise into 1/4-inch thick slices
2 carrots, julienned
5 radishes, thinly sliced
8 each yellow and red cherry tomatoes, halved
Ginger Lime Dressing, recipe follows
Salt and ground black pepper
1/4 cup fresh lime juice
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon finely diced shallot
1 tablespoon finely grated fresh ginger
2 teaspoons sugar
2 tablespoons peanut oil
Salt and freshly ground pepper

Steps:

  • Whisk soy sauce, lime juice, chile paste, and peanut oil together in a small baking dish. Add the steaks, turn to coat, cover, and let marinate for 30 minutes in the refrigerator. Remove from the refrigerator 15 minutes before grilling.
  • Heat grill to high. Remove steaks from marinade and pat dry. Season both sides with pepper and grill for 3 minutes per side or until slightly charred and cooked to medium-rare doneness. Remove from the grill, let rest 5 minutes, and slice into 1/4-inch thick slices.
  • While steak is resting, combine all salad ingredients in a large bowl. Toss with half of the dressing and season with salt and pepper. Transfer to a platter, top with the steak, and drizzle the remaining dressing over the top.
  • Whisk ingredients together in a small bowl. Season with salt and pepper, to taste. Let sit 10 minutes before using.

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.

RUM-BLACK PEPPER GLAZED FILET MIGNON



Rum-Black Pepper Glazed Filet Mignon image

Provided by Bobby Flay

Time 1h40m

Yield 4 servings

Number Of Ingredients 18

2 tablespoons butter
2 shallots, finely sliced
2 cloves garlic, finely chopped
1 cup Myers's dark rum
4 cups Chicken stock
1 teaspoon coarsely ground black pepper
2 tablespoons molasses
Salt
4 filet mignon steaks, about 8 ounces each
Olive oil
Salt and freshly ground pepper
12 Peruvian purple potatoes, cooked and skin removed, cut into 3/4-inch dice
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced small
1 red onion, diced small
1/4 cup coarsely chopped cilantro leaves
1/3 cup champagne vinegar
2/3 cup olive oil

Steps:

  • Melt butter in a medium saucepan, add shallots and garlic and saute until soft. Add rum, bring to a boil and reduce to 1/3 cup. Add stock, bring to a boil and reduce the heat. Whisk in remaining ingredients and simmer until reduced to 2 cups. Season with salt and pepper to taste. Serve at room temperature.
  • Preheat grill. Brush each steak with olive oil and season with salt and pepper to taste. Grill for 3 minutes on each side for medium-rare doneness. Drizzle with Rum Sauce.
  • Place warm potatoes, peppers, onion and cilantro in a large bowl and toss to combine. Whisk together vinegar, olive oil and salt and pepper. Pour vinaigrette over potatoes and season again with salt and pepper to taste.

RUM GLAZED SHRIMPS



Rum Glazed Shrimps image

Provided by Food Network

Categories     dessert

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 cups rum
1/2 cup molasses
Rind of 1/2 a lemon
1 cinnamon stick
24 star anise
4 peppercorns
12 jumbo shrimps
Extra virgin olive oil
2 garlic cloves, crushed
Salt and pepper

Steps:

  • In a saucepan combine rum, molasses, lemon rind, cinnamon, anise and peppercorns. Reduce until it becomes a glaze and set aside for later use. Brush the shrimps with olive oil on both sides. Then rub and season with garlic and salt and pepper to taste and grill. Arrange shrimps on a serving platter and drizzle with the rum glaze.

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.

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