2 Tbsp. Unsalted butter
2 x Shallots chopped
3 x Garlic cloves chopped
1 c. Myer’s dark rum
3 c. Chicken stock
2 Tbsp. Ancho purée
2 Tbsp. Molasses
Salt to taste
Freshly-grnd black pepper to taste
4 x Filet Mignon steaks – (8 ounce ea)
1. Heat the butter in a saucepan over medium-high heat and sweat the shallots and garlic.
2. Add in the rum, bring to a boil and reduce to 1/3 c.. Add in the stock, bring to a boil and reduce the heat.
3. Whisk in the remaining ingredients and simmer till reduced to 2 c..
4. Preheat the grill.
5. Season the steaks on both sides with salt and pepper to taste. Grill to desired doneness. Drizzle with the sauce.