The Glaze. Filet Mignon is known to be very tender, but not always that flavorful, so the glaze made all the difference. I chopped onions, garlic and gingerroot and one-after-the-other let them cook in olive oil in a sauce pan on the grill. Then I added - are you ready - Dark Rum from Barbados. We try to pick up rums from different Caribbean countries when we visit. We have Tortuga from Grand Caymen. We have Appleton from Jamaica. We have Monte Gay from Barbados. We even have some Havana Club from Cuba. For this recipe I used Cockspur from Barbados. The aroma of that rum reducing down with the ginger, garlic and onions was almost as good as the Filet Mignon itself. When the rum had boiled down almost to dry, I added a little orange juice and a lot of molasses.
The aroma was even better than before! The Molasses-Rum reduced down even further with constant stirring. As I said before, when the filets turned, I brushed this glaze all over them and I must admit that before they were all the way done, I dipped the filets into the sauce pan to soak up all the remaining glaze. None of this could go to waste!
All the grill recipes here on Bobby Flay Everyday come from Bobby's many grill books. I will always give you the book and the page number where you can find - and hopefully duplicate the grill recipes I try here. And remember you can buy the books and DVDs through this website. Check out the lower right side of the page - link to Amazon from here - get some of Bobby's books and then follow along!
I don't know if I can top this grill nirvana experience - but I will keep trying! Paul
2 comments:
Oh my indeed...
So loving your blog.
I'm just trying to keep pace with you! PC
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