Recipe - Black Pepper And Molasses-Glazed Filet Mignon

MOLASSES GLAZE
2 tablespoon Olive oil
1 small Onion; finely chopped
2 Cloves garlic; finely
chopped
1 tablespoon Finely grated gingerroot
One fourth cup Dark rum
1 cup Dark molasses
3 cup Freshly squeezed orange
juice
3 tablespoon Cracked black pepper
Kosher salt; to taste

FOR THE FILETS MIGNON
2 Pieces beef filet; (2 pound)
Olive oil for brushing the
meat
Kosher salt; to taste
Molasses Glaze

Heat the oil in a small saucepan over mediumhigh until almost
smoking, and cook the onion until soft, 4 to 5 minutes. Add the
garlic and gingerroot and cook an additional 2 minutes. Add the rum
and reduce until completely dry. Add the molasses, orange juice, and
pepper, season with salt, and cook until reduced to 1 cup, 15 to 20
minutes. Let cool at room temperature. May be refrigerated, covered,
for 1 day; use at room temperature. Makes about 1 cup.

FOR THE FILETS MIGNON:

Preheat a gas or charcoal grill to medium.

Brush the meat with olive oil and season with salt. Grill until well
seared on ones side, 4 minutes, turn over, and baste with the
Molasses Glaze. Continue grilling for 3 minutes, turn over, baste and
grill for 2 to 3 minutes more (a total of 10 minutes), for medium
rare. Let rest for 10 minutes; then slice into 8 steaks.

Converted by MC_Buster.

Per serving: 1339 Calories (kcal); 28g Total Fat; (19% calories from
fat); 4g Protein; 250g Carbohydrate; 0mg Cholesterol; 135mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 5
One half Fat; 15 Other Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW #CP0034

Converted by MM_Buster v2.0n.