Black Pepper And Molasses-Glazed Filet Mignon

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Black Pepper And Molasses-Glazed Filet Mignon Ingredients

2 tb Olive oil	1 c Dark molasses
1 sm Onion; finely chopped	3 c Freshly squeezed orange
2 Cloves garlic; finely	3 tb Cracked black pepper
1 tb Finely grated gingerroot	Kosher salt; to taste
1/4 c Dark rum

Instructions for Black Pepper And Molasses-Glazed Filet Mignon

MMMMM-------------------FOR THE FILETS MIGNON------------------------ 2 Pieces beef filet; (2 pound) Olive oil for brushing the -meat Kosher salt; to taste Molasses Glaze Heat the oil in a small saucepan over medium-high until almost smoking, and cook the onion until soft, 4 to 5 minutes. Add the garlic and gingerroot and cook an additional 2 minutes. Add the rum and reduce until completely dry. Add the molasses, orange juice, and pepper, season with salt, and cook until reduced to 1 cup, 15 to 20 minutes. Let cool at room temperature. May be refrigerated, covered, for 1 day; use at room temperature. Makes about 1 cup. FOR THE FILETS MIGNON: Preheat a gas or charcoal grill to medium. Brush the meat with olive oil and season with salt. Grill until well seared on ones side, 4 minutes, turn over, and baste with the Molasses Glaze. Continue grilling for 3 minutes, turn over, baste and grill for 2 to 3 minutes more (a total of 10 minutes), for medium rare. Let rest for 10 minutes; then slice into 8 steaks. Converted by MC_Buster. Per serving: 1339 Calories (kcal); 28g Total Fat; (19% calories from fat); 4g Protein; 250g Carbohydrate; 0mg Cholesterol; 135mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 5 1/2 Fat; 15 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0034 Converted by MM_Buster v2.0n.

Main Ingredient: PepperCuisine: Uncategorized

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