Has anyone tried filet mignon with rum butter????? Would our hi temps. still make this worthwhile????
Thanks, New Bob
( From: Jonathan's Big Batch O' Recipes)
2/3 cup Puerto Rican dark rum
1 tbs. lime juice
4 beef tenderloin steaks
3 tbs. butter
1/4 cup minced shallots
1/2 tsp. crushed red pepper
1/2 tsp. salt
1 tbs. minced parsley[p]Combine half of rum, shallots, lime juice and pepper in shallow dish. Add steaks, marinate 30-60 minuets. Turn once, sprinkle with salt.
Heat remaining rum, shallots, lime juice and pepper in small pan on preheated outdoor grill. Stir in butter a small piece at a time. Stir in parsley. Brush steaks with half of rum butter and grill 8-10 minuets. Turn, brush with remaining rum butter, grill another 8-10 minuets or until desired doneness.[p]Cooking times would have to be adjusted for the Mr. Egg depending on your preferred cooking temp.