Grilled Filet of Beef with Jamican Rum Glaze

Ingredients

• 3 cups chicken stock see 
• 4  filet mignon steaks 
• 3  gloves garlic minced
• 2 tablespoons ancho puree 
• 2 tablespoons blackstrap molasses 
• 1 cup myer's rum dark
• 4 servings salt and pepper freshly ground
• 2  shallots minced
• 2 tablespoons butter unsalted

Equipment

• sauce pan
• whisk
• grill

Directions

1. Melt the butter in a saucepan over mediumhigh heat and sweat the shallots and garlic.
2. Add the rum, bring to a boil and reduce to 1/3 cup.
3. Add the stock, bring to a boil and reduce the heat.
4. Whisk in the remaining ingredients and simmer until reduced to 2 cups.
5. Preheat the grill. Season the steaks on both sides with salt and pepper to taste. Grill to desired doneness.
6. Drizzle with the sauce