Grilled Filet Of Beef With Jamican Rum Glaze

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Servings: 4 Difficulty: Intermediate
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Rich, smoky filet mignon paired with a sweet and savory Caribbean rum reduction
Grilled Filet of Beef With Jamican Rum Glaze recipe image

This elegant dish features tender filet mignon steaks grilled to perfection and topped with a luxurious Jamaican-style rum glaze. The sauce combines the deep warmth of Myers dark rum with the earthy heat of ancho chili puree, balanced by sweet molasses and aromatic garlic. It’s a sophisticated yet approachable meal perfect for date nights or special dinner parties. The glaze reduces to a glossy, flavorful finish that complements the beef without overpowering it. Serve hot off the grill for the best experience.

Grilled Filet of Beef With Jamican Rum Glaze recipe image
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Grilled Filet Of Beef With Jamican Rum Glaze

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 763.4

Description

This elegant dish features tender filet mignon steaks grilled to perfection and topped with a luxurious Jamaican-style rum glaze. The sauce combines the deep warmth of Myers dark rum with the earthy heat of ancho chili puree, balanced by sweet molasses and aromatic garlic. It&# 226;ÂÂs a sophisticated yet approachable meal perfect for date nights or special dinner parties. The glaze reduces to a glossy, flavorful finish that complements the beef without overpowering it. Serve hot off the grill for the best experience.

Ingredients

Directions

  1. Preheat your grill to medium-high heat.
  2. Season four 8-oz filet mignon steaks generously with salt and freshly ground black pepper on both sides.
  3. Place the steaks on the grill and cook to your desired doneness, approximately 4-5 minutes per side for medium-rare. Remove from grill and let rest.
  4. While the steaks cook, melt unsalted butter in a medium saucepan over medium-high heat.
  5. Add minced shallots and garlic to the melted butter. Sauté for 1-2 minutes until fragrant and softened, being careful not to burn the garlic.
  6. Pour in the Myers dark rum. Bring to a boil and reduce heat, simmering until the liquid reduces to approximately 1/3 cup.
  7. Add the chicken stock to the saucepan. Bring back to a boil, then reduce heat to low.
  8. Whisk in the ancho chili puree and molasses.
  9. Simmer the sauce gently, stirring occasionally, until it reduces to 2 cups and thickens slightly.
  10. Slice the rested steaks if desired, or serve whole. Drizzle the warm rum glaze over the beef before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 763.4kcal
% Daily Value *
Total Fat 28.7g45%
Saturated Fat 10.0g50%
Cholesterol 184.0mg62%
Sodium 312.4mg14%
Total Carbohydrate 31.5g11%
Dietary Fiber 1.6g7%
Sugars 7.5g
Protein 55.6g112%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beef, filet mignon, grilled steak, rum glaze, jamaican sauce, ancho chili, molasses, garlic butter, dinner party, date night, reduction sauce, dark rum, chicken stock, shallots, steak sauce, caribbean flavor, grilling tips, beef tenderloin, holiday dinner, gourmet steak
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