Serves : 4
Prep. Time 20 minutes
GLAZE:
2 tablespoons unsalted butter
2 shallots, or 1 small onion -- minced
3 cloves garlic -- minced
1 cup Myer's dark rum
3 cups beef or chicken stock
2 tablespoons ancho chile puree *
2 tablespoons molasses
4 beef filet mignons, about 8 ounces each
Salt and coarse-ground pepper to taste
* ANCHO CHILE PUREE:
2 tablespoons ancho chile powder
2 tablespoons water, or more, to make a loose paste
GLAZE: Melt butter in a small saucepan over medium-high heat; sweat the shallots or onion and the garlic until very soft. Add rum; bring to a boil and reduce to about 1/3 cup. Add stock; bring to a boil and lower heat. Whisk in ancho puree, molasses, salt and pepper to taste; simmer until reduced to about 2 cups.
Preheat the grill. Season filets on both sides with salt and pepper to taste. Grill over hot coals to desired doneness (about 4-5 minutes on each side for medium-rare); brush with glaze after turning. Before serving, drizzle or paint both sides with more glaze.
NOTES : In true Jamaican tradition, if you prefer a "hotter" glaze, substitute New Mexico chile powder, chile de arbol powder, or even habanero chile powder if you dare (they like it "hot" in the Carribean).
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved