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Recipe Categories: appetizers • desserts • holiday • entrees • sauces • sidedishes • misc "A Pirates Life" Pepper and Molasses-Glazed Filet Mignon Submitted by: Michael Catalano Enjoy this fabulous recipe of the week! Category: entrees Yields: see below INGREDIENTS: MOLASSES GLAZE: 2 tablespoons olive oil 1 small onion, finely chopped 2 cloves garlic, finely chopped 1 tablespoon finely grated gingerroot 1/4 cup dark rum (and a sip for the chef...yo ho yo ho) 1 cup dark molasses 3 cups freshly squeezed orange juice 3 tablespoons cracked black pepper Kosher salt, to taste FILETS MIGNON: 2 (2 pound) pieces of Catalano's USDA Choice Beef Filet Olive oil for brushing the meat Kosher salt, to taste Molasses Glaze DIRECTIONS: FOR THE MOLASSES GLAZE 1. Heat the oil in a small saucepan over medium-high until almost smoking, and cook the onion until soft, 4 to 5 minutes. 2. Add the garlic and gingerroot and cook an additional 2 minutes. 3. Add the rum and reduce until completely dry. 4. Add the molasses, orange juice, and pepper, season with salt, and cook until reduced to 1 cup, 15 to 20 minutes. 5. Let cool at room temperature. 6. May be refrigerated, covered, for 1 day; use at room temperature. Makes about 1 cup. FOR THE FILETS MIGNON: 1. Preheat a gas or charcoal grill to medium. 2. Brush the meat with olive oil and season with salt. 3. Grill until well seared on ones side, 4 minutes, turn over, and baste with the Molasses Glaze. 4. Continue grilling for 3 minutes, turn over, baste and grill for 2 to 3 minutes more (a total of 10 minutes), for medium rare. 5. Let rest for 10 minutes; then slice into 8 steaks.

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