Recipe for Black Pepper and Molasses-Glazed Filet Mignon 
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Yield:
1 servings
Ingredients:
Amount Ingredient
MOLASSES GLAZE ----------------
2 tbl Olive oil
1 sm Onion, finely chopped
2 x Cloves garlic, finely chopped
1 tbl Finely grated gingerroot
1/4 cup Dark rum
1 cup Dark molasses
3 cup Freshly squeezed orange juice
3 tbl Cracked black pepper
Kosher salt, to taste
----------------- FOR THE FILETS MIGNON ----------------
2 x Pieces beef filet, (2 pound)
Olive oil for brushing the meat
Kosher salt, to taste
Instructions:
Instructions: Heat the oil in a small saucepan over medium-high 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.

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