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Ingredientes
- 2 Tbsp. Butter
- 2 x Shallots finely sliced
- 2 x Garlic cloves finely minced
- 1 c. Myers's dark rum
- 4 c. Chicken stock
- 1 tsp Coarsely-grnd black pepper
- 2 Tbsp. Molasses
- Â Â Salt to taste
- 4 x Steaks, filet mignon - (abt 8 ounce ea)
- Â Â Extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 x recipe Peruvian Purple Potato Salad see * Note
Direcciones
- Heat butter in a medium saucepan, add in shallots and garlic and saute/fry till soft. Add in rum, bring to a boil and reduce to 1/3 c.. Add in stock, bring to a boil and reduce the heat. Whisk in remaining ingredients and simmer till reduced to 2 c.. Season with salt and pepper to taste. Serve at room temperature.
- Preheat grill.
- Brush each steak with extra virgin olive oil and season with salt and pepper to taste. Grill for 3 min on each side for medium-rare doneness. Drizzle with Rum Sauce and serve with the Peruvian Purple Potato Salad if you like.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 254g | |
| Recipe makes 4 servings | |
| Calories 98 | |
| Calories from Fat 53 | 54% |
| Total Fat 6.01g | 8% |
| Saturated Fat 3.72g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 419mg | 17% |
| Potassium 343mg | 10% |
| Total Carbs 8.86g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 5.57g | 4% |
| Protein 2.51g | 4% |
