Best 3 Grilled Filet Of Beef With Jamaican Rum Glaze Recipes
Indulge in a tantalizing culinary journey with our grilled filet of beef, a masterpiece that embodies the harmonious fusion of savory and sweet flavors. This dish takes center stage, boasting a juicy and tender center enveloped in a delectable Jamaican rum glaze, painting each bite with a symphony of Caribbean spices and aromas. Accompanying this exquisite entrée is a medley of complementary recipes, each adding a unique dimension to the overall dining experience. Discover the vibrant Jamaican rum glaze, a luscious symphony of flavors crafted from the finest Jamaican rum, zesty citrus, and aromatic spices, designed to elevate the beef to new heights of deliciousness. Elevate your meal with the tantalizing roasted fingerling potatoes, their crispy exteriors yielding to fluffy interiors, perfectly seasoned to complement the richness of the beef. And for a refreshing touch, immerse yourself in the vibrant flavors of the tropical fruit salsa, a burst of sweetness and acidity that dances upon your palate. Prepare to embark on a culinary adventure that will leave you craving for more.
Let's cook with our recipes!
GRILLED FILET OF BEEF WITH JAMICAN RUM GLAZE
Steps:
- Melt the butter in a saucepan over mediumhigh heat and sweat the shallots and garlic. Add the rum, bring to a boil and reduce to 1/3 cup. Add the stock, bring to a boil and reduce the heat. Whisk in the remaining ingredients and simmer until reduced to 2 cups.
- Preheat the grill. Season the steaks on both sides with salt and pepper to taste. Grill to desired doneness. Drizzle with the sauce
GRILLED FILET WITH BLUE CHEESE BUTTER
Steps:
- Preheat a grill to high heat.
- Combine the butter, cheese, and thyme in a bowl and season with salt and pepper, to taste. Cover the bowl and refrigerate for 30 minutes.
- Brush the steaks with some canola oil, then season them with salt and cracked black pepper. Grill until the meat chars on both sides and is cooked to a medium-rare doneness. Transfer the steaks to a platter, top them with some of the butter and let them rest for 5 minutes before serving.
GRILLED GRASS-FED RIB-EYE STEAKS WITH BALSAMIC-CAPER VINAIGRETTE
Provided by Jeanne Thiel Kelley
Categories Father's Day Backyard BBQ Dinner Vinegar Steak Spring Summer Grill Grill/Barbecue Capers Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Simmer vinegar in small pan over medium heat until reduced to 1/4 cup, about 6 minutes. Add shallots, 1/4 cup oil, and crushed red pepper; return to simmer. Remove from heat; whisk in parsley, capers, and thyme. Season vinaigrette with salt and pepper.
- Rub both sides of steaks with oil and garlic. Mix paprika, 2 teaspoons coarse salt, and 1 1/2 teaspoons black pepper in small bowl. Sprinkle on both sides of steaks. Let stand at least 15 minutes and up to 1 hour.
- Prepare barbecue (medium-high heat). Brush grill rack with oil to coat. Grill steaks until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates. Spoon vinaigrette over.
Tips:
- Choose the Right Steak: Opt for a thick, well-marbled filet mignon or strip steak for a juicy and flavorful result.
- Prep Your Steak: Remove the steak from the refrigerator about 30 minutes before cooking to allow it to come to room temperature, ensuring even cooking.
- Season Wisely: Use a generous amount of salt and pepper to enhance the natural flavors of the steak. You can also add other spices or herbs like garlic powder, onion powder, or thyme.
- Cook Over High Heat: Sear the steak over high heat to create a delicious crust and lock in the juices. Reduce the heat to medium-high and continue cooking to your desired doneness.
- Use a Meat Thermometer: To achieve perfect doneness, insert a meat thermometer into the thickest part of the steak. Cook until it reaches your preferred internal temperature.
- Glaze It Up: Prepare the Jamaican rum glaze while the steak is cooking. Baste the steak with the glaze during the last few minutes of cooking for a sweet and savory finish.
- Let It Rest: Once the steak is cooked, let it rest for a few minutes before slicing and serving. This allows the juices to redistribute, resulting in a tender and juicy steak.
Conclusion:
Indulge in a tantalizing culinary experience with this grilled filet of beef featuring a delectable Jamaican rum glaze. By following these tips, you'll create a dish that showcases the bold flavors of the Caribbean. The tender and juicy steak, complemented by the sweet and tangy glaze, will leave your taste buds dancing. Impress your family and friends with this exceptional dish that combines the essence of Jamaica with the art of fine dining. Embark on this culinary journey and savor every bite of this extraordinary grilled filet of beef with Jamaican rum glaze.
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