Rum and Pepper Painted Filet Mignon
Description:
Prepare yourself for a culinary adventure that’s bound to tantalize your taste buds! This Rum and Pepper Painted Filet Mignon recipe is a testament to the divine marriage of flavors. With a rich blend of spices, a hint of citrusy zest, and a touch of rum, this dish promises to elevate your dining experience to new heights.
Recipe Information:
- Cook Time: 15 minutes
- Prep Time: 25 minutes
- Total Time: 40 minutes
- Servings: 6
- Category: One Dish Meal
- Keywords: Meat, Canadian, Spring, Summer, Winter, < 60 Mins, Oven, Stove Top, Small Appliance, Easy
Nutritional Information:
- Calories: 220.7
- Fat Content: 7.7g
- Saturated Fat Content: 4.9g
- Cholesterol Content: 20.4mg
- Sodium Content: 2038.3mg
- Carbohydrate Content: 19.5g
- Fiber Content: 0.6g
- Sugar Content: 17.5g
- Protein Content: 3.9g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 1/2 | Whole black peppercorns |
| 12 | Whole cloves |
| 1/2 | Sugar |
| 3/4 | Soy sauce |
| 3/4 | Light rum |
| 2 1/2 | Lemon zest |
| 2 | Lemon juice |
| 1 | Ground black pepper |
| 4 | Salt |
| 1 | Roasted garlic |
Instructions:
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Toast and Grind: Begin by toasting the whole black peppercorns and cloves together in a dry skillet over moderately high heat until you notice wisps of smoke, which should take about a minute. Once toasted, grind them together in an electric spice grinder until finely ground.
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Combine Ingredients: Transfer the ground spices to a heavy saucepan. To this, add the sugar, soy sauce, light rum, lemon zest, lemon juice, ground black pepper, and salt.
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Heat and Reduce: Place the saucepan over medium heat and allow the mixture to heat up. As it heats, you’ll notice it beginning to foam. Let it simmer until it reduces by approximately half, which typically takes between 25 to 35 minutes.
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Strain the Mixture: Once the mixture has reduced, strain it through a fine-mesh strainer into a bowl to remove any solid particles, leaving you with a smooth, flavorful paint.
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Safety Note: Be cautious as the rum can ignite suddenly during the reduction process. Have a lid or another pan ready to cover the saucepan if needed. This will quickly extinguish any flames. Once safe, proceed with the recipe.
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Prepare the Garlic: Preheat your oven and prepare a pie plate by placing three bulbs of garlic, cut in half, on it. Drizzle the garlic with oil and season with salt and pepper.
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Sear the Tenderloin: In a hot pan with clarified butter, sear the filet mignon on one side until it develops a beautiful crust. Then, flip it over and repeat the process.
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Glaze and Finish: Generously coat the seared filet mignon with the prepared rum and pepper paint. Transfer the pan to the preheated oven and allow the steak to finish cooking for an additional 2 to 5 minutes, depending on your desired level of doneness.
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Garnish and Serve: Once cooked to perfection, remove the filet mignon from the oven. Garnish with roasted garlic for an extra burst of flavor. Slice, serve, and indulge in the culinary masterpiece you’ve created!
This Rum and Pepper Painted Filet Mignon recipe is not only a delight for your taste buds but also a feast for the senses. Impress your guests or simply treat yourself to a gourmet experience that’s sure to leave a lasting impression. Enjoy every succulent bite, and savor the symphony of flavors that this dish has to offer! 🍽️🥩🍷
