Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter

  2. 2 shallots, finely sliced

  3. 2 cloves garlic , finely chopped

  4. 1 cup Myers's dark rum

  5. 4 cups Chicken stock

  6. 1 teaspoon coarsely ground black pepper

  7. 2 tablespoons molasses

  8. Salt

  9. 4 filet mignon steaks, about 8 ounces each Olive oil

  10. 12 Peruvian purple potatoes , cooked and skin removed, cut into 3/4-inch dice

  11. 1 red bell pepper , seeded and diced

  12. 1 yellow bell pepper , seeded and diced small

  13. 1 red onion, diced small

  14. 1/4 cup coarsely chopped cilantro leaves

  15. 1/3 cup champagne vinegar

  16. 2/3 cup olive oil

  17. Salt and freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Melt butter in a medium saucepan, add shallots and garlic and saute until soft. Add rum, bring to a boil and reduce to 1/3 cup. Add stock, bring to a boil and reduce the heat. Whisk in remaining ingredients and simmer until reduced to 2 cups. Season with salt and pepper to taste. Serve at room temperature.

  2. Preheat grill. Brush each steak with olive oil and season with salt and pepper to taste. Grill for 3 minutes on each side for medium-rare doneness. Drizzle with Rum Sauce Place warm potatoes, peppers, onion and cilantro in a large bowl and toss to combine. Whisk together vinegar, olive oil and salt and pepper. Pour vinaigrette over potatoes and season again with salt and pepper to taste.


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