Grilled Filet of Beef with Jamican Rum Glaze

• 2 tablespoons unsalted butter
• 2 shallots minced
• 3 gloves garlic, minced
• 1 cup Myer's dark rum
• 3 cups chicken stock
• 2 tablespoons ancho puree
• 2 tablespoons molasses
• Salt and freshly ground pepper
• 4 filet mignon steaks, 8 ounces each

1. Melt the butter in a saucepan over mediumhigh heat and sweat the shallots and garlic.
2. Add the rum, bring to a boil and reduce to 1/3 cup.
3. Add the stock, bring to a boil and reduce the heat.
4. Whisk in the remaining ingredients and simmer until reduced to 2 cups.
5. Preheat the grill.
6. Season the steaks on both sides with salt and pepper to taste.
7. Grill to desired doneness.
8. Drizzle with the sauce

unsalted butter, shallots, garlic, rum, chicken stock, ancho puree, molasses, salt, filet

Taken from www.foodnetwork.com/recipes/bobby-flay/grilled-filet-of-beef-with-jamican-rum-glaze-recipe.html (may not work)