Molasses-Glazed Filets Mignons with Cracked Black Pepper
Succulent filet mignons glazed with sweet molasses and seasoned with cracked black pepper for a delightful contrast.
Succulent filet mignons glazed with sweet molasses and seasoned with cracked black pepper for a delightful contrast.
Instructions
1
Preheat a gas or charcoal grill to medium.
2
Meanwhile, heat 2 tablespoons oil in small saucepan over medium-high heat until almost smoking, and cook onions until soft, about 4 to 5 minutes. Add garlic and gingerroot, and cook an additional 2 minutes.
3
Add rum and reduce until completely dry.
4
Add 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.
5
Brush 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 molasses glaze. Continue grilling for 3 minutes. Turn over, baste and continue grilling until filets reach 135°F on an internal meat thermometer for medium-rare doneness.
6
Let rest 10 minutes and serve.
Difficulty Level: 1 out of 5
Ingredients
4 Sterling Silver® filets
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
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