INGREDIENTS

• 4 filet mignons
• 4 tablespoons olive oil, divided
• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 tablespoon gingerroot, finely grated
• ¼ cup dark rum
• 1 cup dark molasses
• 3 cups orange juice, freshly squeezed
• 3 tablespoons cracked black pepper
• Kosher salt, as desired

INSTRUCTIONS

1. Preheat a gas or charcoal grill to medium.
   
2. Meanwhile, heat 2 tablespoons oil in a small saucepan over medium-high heat until almost smoking, and cook the onions until soft, about 4 to 5 minutes. Add the garlic and gingerroot, and cook an additional 2 minutes.
   
3. Add the rum, and reduce until completely dry.
   
4. Add the molasses, orange juice and pepper. Season with salt, as desired, and cook until reduced to 1 cup, about 15 to 20 minutes. Let cool at room temperature.
   
5. Brush the beef with remaining olive oil, and season with salt, as desired. Grill mignons 4 minutes until seared on one side. Turn over, and baste with the Molasses Glaze. Continue grilling for 3 minutes. Turn over, baste, and continue grilling until the filets mignons reach 135°F on an internal meat thermometer for medium-rare doneness.
6. Let rest 10 minutes, and serve.