Pan Sauteed Filet of Beef with Spicy Rum-Black Pepper Glaze and Wild Mushroom Salad

• 2 tablespoons unsalted butter
• 1 red onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 cup Myer's dark rum
• 3 cups chicken stock
• 2 tablespoons ancho puree
• 1/4 cup molasses
• 2 teaspoons coarsely ground black pepper
• 4 filet mignon steaks, 8 ounces each
• Salt, to taste

1. Melt butter in medium saucepan over medium heat and sweat onions and garlic.
2. Add rum, bring to a boil and reduce to 1/4 cup.
3. Add stock, bring to a boil and reduce heat.
4. Whisk in ancho puree, molasses and pepper and simmer until reduced to 1 cup.
5. Preheat grill.
6. Season steaks on both sides with salt.
7. Cook for 2-3 minutes on each side until medium-rare.

unsalted butter, red onion, garlic, rum, chicken stock, ancho puree, molasses, ground black pepper, filet, salt

Taken from www.foodnetwork.com/recipes/bobby-flay/pan-sauteed-filet-of-beef-spicy-rum-black-pepper-glaze-wild-mushroom-salad-recipe.html (may not work)