Molasses-Glazed Filets Mignons with Cracked Black Pepper

Molasses-Glazed Filets Mignons with Cracked Black Pepper



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


  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 240 mL, 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 steaks 4 minutes until seared on one side. Turn over, and baste with the Molasses Glaze. Continue grilling for 3 minutes. Flip, baste, and grill for 2 to 3 minutes more (a total of 10 minutes) until the filets mignons reach 135°F (57°C) on an internal meat thermometer for medium-rare doneness.
  6. Let rest 10 minutes, and serve.


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