Black Pepper And Molasses-Glazed Filet Mignon
Serves: 6
Jadyn Kohler
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
48
Sourness
37
mins
Prep time (avg)
6
Difficulty
Ingredients:
2 tbsps
Olive Oil1 small
Onion (finely chopped)2 cloves
Garlic (finely chopped)3 tbsps
Cracked Black PepperDirections:
1
Heat the oil in a small saucepan over medium-high until almost smoking, and cook the onion until soft, 4 to 5 minutes
2
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, and cook until reduced to 1 cup, 15 to 20 minutes
5
Let cool at room temperature
6
May be refrigerated, covered, for 1 day; use at room temperature
7
Makes about 1 cup
8
Preheat a gas or charcoal grill to medium
9
Brush the meat with olive oil and season with salt
10
Grill until well seared on ones side, 4 minutes, turn over, and baste with the Molasses Glaze
11
Continue grilling for 3 minutes, turn over, baste and grill for 2 to 3 minutes more (a total of 10 minutes), for medium rare
12
Let rest for 10 minutes; then slice into 8 steaks