Spicy Rum-Black Pepper Glazed Filet Mignon

• 2 tablespoons unsalted butter
• 1 red onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 cup Meyer's dark rum
• 3 cups chicken stock
• 2 tablespoons ancho chili puree
• 1/4 cup molasses
• 2 teaspoons fresh coarse ground black pepper
• 4 (8 ounce) filet mignon steaks
• 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. Whisk in ancho puree, molasses and pepper and simmer until reduced to 1 cup.
4. Preheat grill; Season steaks on both sides with salt.
5. Cook for 2-3 minutes on each side until medium-rare.
6. Spoon/drizzle sauce on steaks and serve with a nice salad and a glass of wine, etc.
7. Enjoy!;).

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

Taken from www.food.com/recipe/spicy-rum-black-pepper-glazed-filet-mignon-227325 (may not work)