Black Pepper and Molasses-Glazed Filet Mignon

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 tablespoon finely grated gingerroot
• 1/4 cup dark rum
• 1 cup dark molasses
• 3 cups freshly squeezed orange juice
• 3 tablespoons cracked black pepper
• Kosher salt, to taste
• 2 (2 pound) pieces of beef filet
• Olive oil for brushing the meat
• Kosher salt, to taste
• Molasses Glaze

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

olive oil, onion, garlic, gingerroot, dark rum, dark molasses, freshly squeezed orange juice, cracked black pepper, kosher salt, beef filet, olive oil, kosher salt, molasses

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