Pan Roasted Filet Mignon With Rum-Red Chile Sauce Recipe

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Bobby Flay on Food Network


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3 shallots, minced

1 cup dark rum (recommended: Meyers's)

2 tablespoons ancho chili puree

1 (5-pound) beef tenderloin

2 tablespoons unsalted butter

Salt and freshly ground black pepper

1 tablespoon minced garlic

1 tablespoon olive oil

2 tablespoons molasses

4 tablespoons unsalted butter

5 cups chicken stock

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