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Receta Black Pepper And Molasses Glazed Filet Mignon
by Global Cookbook

Black Pepper And Molasses Glazed Filet Mignon
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Ingredientes

  • 2 Tbsp. Extra virgin olive oil
  • 1 sm Onion, finely minced
  • 2 x Cloves garlic, finely minced
  • 1 Tbsp. Finely grated gingerroot
  • 1/4 c. Dark rum
  • 1 c. Dark molasses
  • 3 c. Freshly squeezed orange juice
  • 3 Tbsp. Cracked black pepper Kosher salt, to taste
  • 2 piece beef filet, (2 lb.) Extra virgin olive oil for brushing the meat Kosher salt, to taste Molasses Glaze

Direcciones

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