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Molasses-Glazed Filets Mignons with Cracked Black Pepper
Molasses-Glazed Filets Mignons with Cracked Black Pepper
MAKES:
4
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
Preheat a gas or charcoal grill to medium.
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.
Add the rum, and reduce until completely dry.
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.
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.