Black Pepper And Molasses Glazed Filet Mignon Recipe

• 2 Tbsp. Extra virgin olive oil
• 1 sm Onion, finely minced
• 2 x Cloves garlic, finely minced
• 1 Tbsp. Finely grated gingerroot
• 1/4 c. Dark rum
• 1 c. Dark molasses
• 3 c. Freshly squeezed orange juice
• 3 Tbsp. Cracked black pepper Kosher salt, to taste
• 2 piece beef filet, (2 lb.) Extra virgin olive oil for brushing the meat Kosher salt, to taste Molasses Glaze

1. Heat the oil in a small saucepan over medium-high till almost smoking, and cook the onion till soft, 4 to 5 min.
2. Add in the garlic and gingerroot and cook an additional 2 min.
3. Add in the rum and reduce till completely dry.
4. Add in the molasses, orange juice, and pepper, season with salt, and cook till reduced to 1 c., 15 to 20 min.
5. Let cold at room temperature.
6. May be refrigerated, covered, for 1 day; use at room temperature.
7. Makes about 1 c..
8. FOR THE FILETS MIGNON:Preheat a gas or possibly charcoal grill to medium.
9. Brush the meat with extra virgin olive oil and season with salt.
10. Grill till well seared on ones side, 4 min, turn over, and baste with the Molasses Glaze.
11. Continue grilling for 3 min, turn over, baste and grill for 2 to 3 min more (a total of 10 min), for medium rare.
12. Let rest for 10 min; then slice into 8 steaks.

extra virgin olive oil, onion, garlic, gingerroot, rum, molasses, freshly squeezed orange juice, salt, beef filet

Taken from cookeatshare.com/recipes/black-pepper-and-molasses-glazed-filet-mignon-86005 (may not work)