Pan Roasted Filet Mignon With Rum-Red Chile Sauce
Serves: 6
Eloise Gerhold
1 January 1970
Based on User reviews:
47
Spice
45
Sweetness
48
Sourness
38
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1
Salt2 tbsps
Unsalted Butter1 tbsp
Olive Oil1 tbsp
Garlic (minced)5 cups
Chicken Stock2 tbsps
MolasseDirections:
1
Preheat oven to 450 degrees F
2
Season tenderloin with salt and pepper on both sides
3
Place a large ovenproof skillet over high heat, melt the butter and sear tenderloin on all sides
4
Place in oven and cook to desired doneness or until an instant-read thermometer inserted registers 125 degrees F for medium rare, about 30 to 40 minutes depending on the thickness of the tenderloin
5
Let the meat rest for 10 minutes before slicing
6
Serve with the sauce
7
Melt the butter and olive oil in a medium saucepan over medium high heat
8
Add the shallots and garlic and cook until soft
9
Add the rum and reduce to 1/4 cup
10
Add the stock, bring to a boil and reduce the heat
11
Whisk in the remaining ingredients and simmer until reduced to 2 cups