Rum-Black Pepper Glazed Filet Mignon

• 2 tablespoons butter
• 2 shallots, finely sliced
• 2 cloves garlic, finely chopped
• 1 cup Myers's dark rum
• 4 cups Chicken stock
• 1 teaspoon coarsely ground black pepper
• 2 tablespoons molasses
• Salt
• 4 filet mignon steaks, about 8 ounces each
• Olive oil
• Salt and freshly ground pepper
• 12 Peruvian purple potatoes, cooked and skin removed, cut into 3/4-inch dice
• 1 red bell pepper, seeded and diced
• 1 yellow bell pepper, seeded and diced small
• 1 red onion, diced small
• 1/4 cup coarsely chopped cilantro leaves
• 1/3 cup champagne vinegar
• 2/3 cup olive oil
• Salt and freshly ground pepper

1. Melt butter in a medium saucepan, add shallots and garlic and saute until soft.
2. Add rum, bring to a boil and reduce to 1/3 cup.
3. Add stock, bring to a boil and reduce the heat.
4. Whisk in remaining ingredients and simmer until reduced to 2 cups.
5. Season with salt and pepper to taste.
6. Serve at room temperature.
7. Preheat grill.
8. Brush each steak with olive oil and season with salt and pepper to taste.
9. Grill for 3 minutes on each side for medium-rare doneness.
10. Drizzle with Rum Sauce
11. Place warm potatoes, peppers, onion and cilantro in a large bowl and toss to combine.
12. Whisk together vinegar, olive oil and salt and pepper.
13. Pour vinaigrette over potatoes and season again with salt and pepper to taste.

butter, shallots, garlic, rum, chicken stock, ground black pepper, molasses, salt, filet, olive oil, salt, purple potatoes, red bell pepper, yellow bell pepper, red onion, cilantro leaves, champagne vinegar, olive oil, salt

Taken from www.foodnetwork.com/recipes/rum-black-pepper-glazed-filet-mignon-recipe.html (may not work)