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

Name: Pan Sauteed Filet of Beef with Spicy Rum-Black Pepper Glaze and Wild Mushroom Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 710 milliliters chicken stock; 4 filet mignon steaks, 8 ounces each; 3 cloves garlic, finely chopped; 2 teaspoons coarsely ground black pepper; 2 Tbsps ancho puree; 59 milliliters molasses; 1 red onion, finely chopped; 237 milliliters Myers dark rum; 4 servings Salt, to taste; 2 Tbsps unsalted butter

Pan Sauteed Filet of Beef with Spicy Rum-Black Pepper Glaze and Wild Mushroom Salad might be a good recipe to expand your main course recipe box. This recipe serves 4. Watching your figure? This gluten free and primal recipe has 802 calories, 36g of protein, and 45g of fat per serving. A mixture of molasses, coarsely ground pepper, butter, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Melt butter in medium saucepan over medium heat and sweat onions and garlic.

Ingredients you will need

Butter

Garlic

Onion

Equipment you will use

Sauce Pan

Add rum, bring to a boil and reduce to 1/4 cup.

Ingredients you will need

Rum

Add stock, bring to a boil and reduce heat.

Ingredients you will need

Stock

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.

Ingredients you will need

Molasses