Grilled Filet Of Beef With Jamaican Rum Glaze Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FILET MIGNON WITH RICH BALSAMIC GLAZE



Filet Mignon with Rich Balsamic Glaze image

This is an elegant and quick romantic dinner for two. Wonderful served with steamed asparagus and baby red potatoes.

Provided by LINDA W.

Categories     Meat and Poultry Recipes     Beef     Steaks     Filet Mignon Recipes

Time 20m

Yield 2

Number Of Ingredients 5

2 (4 ounce) filet mignon steaks
½ teaspoon freshly ground black pepper to taste
salt to taste
¼ cup balsamic vinegar
¼ cup dry red wine

Steps:

  • Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
  • Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
  • Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

Nutrition Facts : Calories 366.6 calories, Carbohydrate 5.7 g, Cholesterol 80.5 mg, Fat 26.2 g, Fiber 0.1 g, Protein 20.3 g, SaturatedFat 10.6 g, Sodium 63.5 mg, Sugar 4.6 g

JAMAICAN RUM-GLAZED BBQ PIG'S TAIL RECIPE BY TASTY



Jamaican Rum-Glazed BBQ Pig's Tail Recipe by Tasty image

Here's what you need: fresh cilantro, fresh parsley, water, scotch bonnet pepper, salt, pepper, cured pig's tail, BBQ sauce, ketchup, brown sugar, dark rum, garlic, ground ginger, worcestershire sauce, mustard

Provided by Paige Nash

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

1 cup fresh cilantro
1 cup fresh parsley
¼ cup water
1 scotch bonnet pepper
salt, to taste
pepper, to taste
2 lb cured pig's tail
3 cups BBQ sauce
½ cup ketchup
3 tablespoons brown sugar
½ cup dark rum
3 tablespoons garlic, minced
1 teaspoon ground ginger
1 teaspoon worcestershire sauce
1 teaspoon mustard

Steps:

  • Blend together ingredients for green seasoning.
  • Add pig's tail to pot of boiling water for 20 minutes to rinse.
  • Add blended green seasoning to a second pot of boiling water and then re-add pig's tail to water. (You will be boiling the pigs tail twice in total)
  • Remove pig's tail from the water after 15 minutes ensuring not to rinse them off the second time.
  • Heat BBQ grill to 350°F (180°C) or set oven to 350°F (180°C).
  • Combine the BBQ sauce, ketchup, mustard, brown sugar, rum, garlic, ginger, Worcestershire sauce, and mustard in a medium bowl.
  • If using a BBQ grill, cook pig's tail on each side for 3 minutes and then add the sauce and again leave each side for 4 minutes until the fat has somewhat melted and is dark and sizzling.
  • If using oven, cover pig's tail with foil and bake for 6 minutes without sauce. Brush BBQ sauce onto pig's tail, making sure both sides are covered completely in sauce. Leave for another 5 minutes, still covered with foil, and then for another three minutes without the foil to achieve a dark crispness on the outside.
  • Best served hot!

Nutrition Facts : Calories 1023 calories, Carbohydrate 103 grams, Fat 33 grams, Fiber 2 grams, Protein 54 grams, Sugar 81 grams

JAMAICAN GRILLED FISH



Jamaican grilled fish image

John Torode's authentic Caribbean marinade of beer, paprika and onion powder is put to best use on sustainable snapper or bream

Provided by John Torode

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 6

2 medium red snappers or whole bream , gutted, scaled and cleaned
1 tbsp onion powder
2 tsp sweet smoked paprika
pinch dried thyme
100ml Jamaican beer (we used Red Stripe), plus extra to baste
2 limes , 1 sliced, 1 cut into wedges

Steps:

  • Make a few slashes in the flesh on either side of the fish with a sharp knife. Mix the onion powder, paprika, thyme and some seasoning with the beer. Pour over the fish and rub into the slashes and cavity. Place the lime slices inside the fishes' bellies, cover with cling film and leave to marinate in the fridge for 1 hr.
  • Heat the grill to medium-high. Place the fish on a tray and grill for 15-20 mins, depending on the size, turning halfway through. Baste the fish with a little beer as it cooks. Serve with lime wedges to squeeze over.

Nutrition Facts : Calories 395 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 79 grams protein, Sodium 0.8 milligram of sodium

GRILLED MOLASSES AND RUM-GLAZED FRESH HAM



Grilled Molasses and Rum-Glazed Fresh Ham image

Categories     Rum     Pork     Christmas     Easter     Thanksgiving     Backyard BBQ     Ham     Spice     Tailgating     Family Reunion     Brine     Grill/Barbecue     Party     Molasses     Gourmet

Yield Makes 10 to 12 servings

Number Of Ingredients 17

For brining ham
4 quarts water
1 cup sugar
1 cup table salt
30 whole cloves
4 whole nutmegs, cracked
1 (8- to 10-lb) bone-in shank-end fresh ham, skinned and trimmed of all but a thin layer of fat
For spice rub
2 tablespoons plus 2 teaspoons coriander seeds
4 teaspoons cumin seeds
4 teaspoons whole black peppercorns
4 teaspoons paprika
4 teaspoons kosher salt
For glaze
1/4 cup dark rum
1/4 cup molasses (preferably mildly flavored)
1/2 stick (1/4 cup) unsalted butter

Steps:

  • Brine ham:
  • Bring all brining ingredients except ham to a boil in a deep 8- to 9-quart pot (such as a pasta pot), stirring occasionally until sugar and salt are dissolved. Remove from heat and add ham. (Brine should cover ham; if not, make more brine.) Cool mixture 30 minutes, then chill, covered, turning ham once or twice, at least 1 day and up to 2.
  • Prepare grill for cooking using enough hardwood charcoal to fill a charcoal chimney or a shoe box. When coals are ready, push them to one side of grill, leaving about two thirds of grill without coals. Put a drip pan opposite coals.
  • Make spice rub and cook ham:
  • Finely grind all spice-rub ingredients together in an electric coffee/spice grinder.
  • Drain ham and pat dry. Rub ground spices all over ham.
  • Place ham on grill rack, fatty side up, over drip pan. Cover grill, leaving cover vents one fourth open and bottom vents fully open, and cook ham, adding a large handful of charcoal every 30 minutes. After 1 hour, turn ham around so other side faces coals and continue to cook until a meat thermometer inserted near but not touching bone registers 155°F, 1 to 2 hours more.
  • Make glaze while ham is grilling:
  • Heat glaze ingredients over moderate heat, stirring, until butter is melted.
  • During last 30 minutes of grilling, brush ham with glaze several times, letting excess fall into drip pan.
  • Serve ham:
  • Transfer cooked ham to a platter and cover loosely with foil. Let ham stand 30 minutes to 1 hour before carving. Serve with pan drippings (skimmed of fat).

GRILLED LEG OF LAMB JAMAICAN STYLE



Grilled Leg of Lamb Jamaican Style image

Provided by Bob Sloan

Categories     Rum     Garlic     Lamb     Onion     Marinate     Wheat/Gluten-Free     Mango     Fall     Tailgating     Grill/Barbecue     Jalapeño

Yield Makes 6 servings

Number Of Ingredients 21

Mango Relish
2 tablespoons olive oil
1 medium onion, finely chopped
1 red bell pepper, cored, seeded, and finely chopped
1 scallion, green part only, finely chopped
1-inch piece of ginger, peeled and finely chopped
4 cloves garlic, finely chopped
1 jalapeño chile, stemmed, seeded, and finely chopped
2 mangoes, peeled, pitted, and chopped
1/4 cup fresh lime juice
1 teaspoon salt
Marinade
2 tablespoons olive oil
1 large onion, finely chopped
1 scallion, green part only, finely chopped
6 cloves garlic, finely chopped
1 jalapeño chile, stemmed, seeded, and finely chopped
1 teaspoon ground allspice
2 tablespoons fresh lime juice
1/4 cup dark rum
1 boneless leg of lamb, 4 to 5 pounds, butterflied

Steps:

  • For the mango relish:
  • Place a medium sauté pan over medium heat, add the oil and the onion, bell pepper, scallion, ginger, garlic, and jalapeño and cook until the vegetables begin to soften, about 4 minutes.
  • Add the chopped mango, lime juice, and salt and stir until combined. Transfer to a bowl and let cool. Transfer to sealable container and refrigerate until you are ready to pack, up to 24 hours.
  • For the marinade:
  • Place the oil, onion, scallion, garlic, jalapeño, allspice, lime juice, and rum in the bowl of a blender and purée until just smooth.
  • Coat both sides of the lamb with the marinade, place it in a sealed container, and refrigerate for at least 4 hours and up to 24 hours.
  • At the tailgate
  • Prepare coals for a medium-hot fire. When the coals are ready, grill the lamb for 22 minutes, turning once.
  • With a sharp knife, cut away the thinner middle section of the leg and transfer it to a platter. Leave the thicker end pieces to cook 5 to 7 minutes longer, turning once.
  • Let the lamb rest for 5 minutes before cutting it on the diagonal into thin slices. If some sections are still too rare, lay the slices on the grill for a few seconds on each side.
  • Serve with the mango relish.

GRILLED JAMAICAN STEAK



Grilled Jamaican Steak image

Hot and spicy flank steak served as an appetizer. Habaneros set this steak on fire. Ya Mon! Use Scotch Bonnets if you got 'em. I serve this as an appetizer as most people can't handle the heat through a whole meal.

Provided by TJW2725

Categories     Steak

Time 18m

Yield 8 serving(s)

Number Of Ingredients 5

2 lbs skirt steaks or 2 lbs top round beef
1/2 cup habanero pepper, finely chopped
6 tablespoons lime juice
1/4 cup chopped cilantro
salt & freshly ground black pepper

Steps:

  • Slice the flank steak on a slant as thinly as poossible.
  • Place each piece of steak between 2 sheets of plastic wrap and 1pound until 1/4 inch thick or about the thickness of a beer bottle cap.
  • Make the hot pepper paste: In a small bowl, combine the remaining ingredients and mix well.
  • Rub the steak rounds with about 2/3 of this paste and reserve the remainder.
  • Grill the steak rounds over high heat for about 1-2 minutes per side, or until they are medium rare.
  • Brush liberally with the remaining hot pepper paste.
  • Fair warning: I really like hot stuff, and I find this to be awesome. If you don't like hot stuff, don't make this.

HOW TO GRILL A PERFECT FILET MIGNON



How to Grill a Perfect Filet Mignon image

Filet Mignons..."The King of Beef". Expensive to buy, but wonderfully tender and lean. When you spend this kind of money on a piece of meat, you don't want to ruin it! Here is how to grill the perfect filet mignon!

Provided by quotFoodThe Way To

Categories     Steak

Time 6m

Yield 4 serving(s)

Number Of Ingredients 3

4 filet mignon
salt
black pepper

Steps:

  • Heat grill. Grill filets mignons for 3 to 5 minutes per side, which will cook them to medium or medium-rare doneness. Add salt and pepper to taste. Serve.
  • NOTE: One key point to remember when cooking filet mignon, whether you broil, roast, grill or pan fry it, is to use high heat in the process. A second key point is not to cook it too long; filet mignon is particularly susceptible to drying out as it cooks. Connoisseurs will tell you that filets mignons can only be properly appreciated medium-rare or even rare. But if you really can't stand the thought of eating steak that pink, feel free to cook longer. Again, start with high heat so as to minimize the time needed to reach your preferred state of doneness.
  • By the way, a red wine such as cabernet sauvignon or burgundy makes a great accompaniment to filet mignon.

Nutrition Facts :

More about "grilled filet of beef with jamaican rum glaze recipes"

GRILLED BEEF TENDERLOIN - THE SEASONED MOM
grilled-beef-tenderloin-the-seasoned-mom image
2022-05-25 Lightly brush the tenderloin with olive oil. Sear the beef on a grill over medium direct heat until well marked (about 20 minutes), turning about ¼ every 5 minutes. Continue grilling over medium indirect heat (the cooler side …
From theseasonedmom.com


KEEP IT SIMPLE FOR PERFECT FILET MIGNON | FILET MIGON …
keep-it-simple-for-perfect-filet-mignon-filet-migon image
2020-10-07 Filet Mignon…even the name sounds intimidating. Most captains of the grill panic at the shear mention of this great piece of meat. Nightmares of burning, drying and otherwise screwing up this fine cut of beef can make even …
From grillingcompanion.com


GRILLED FILET OF BEEF WITH JAMICAN RUM GLAZE – RECIPES NETWORK
2018-09-18 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. Step …
From recipenet.org


GRILLED FILET WITH JAMICAN RUM GLAZE - BIGOVEN.COM
Melt butter in a saucepan over medium high 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 heat.
From bigoven.com


GRILLED FILLET OF BEEF - FOOD24
2009-11-03 Fold the strips of. Parma ham over the fillet and tie. every 1cm with string. 3. Grill the fillet for about. 20-30 minutes over medium. coals until cooked to your liking. Leave it to …
From food24.com


GRILLED FILET OF BEEF | JAMES & EVERETT
2012-04-25 Allow the meat to stand at room temperature for about a half an hour, giving the filet time to reabsorb the juices that are forced out by the salt. Heat the grill with the lid closed to …
From jamesandeverett.com


GRILLED FILET MIGNON RECIPE | MYRECIPES
Preheat grill to 350° to 400° (medium-high). Sprinkle fillets with pepper and salt. Advertisement. Step 2. Grill, covered with grill lid, over 350° to 400° (medium-high) heat 4 to 6 minutes on …
From myrecipes.com


EASY GRILLED FILET MIGNON RECIPE - THE SPRUCE EATS
2021-12-09 Combine the salt and black pepper in a bowl and rub onto both sides of the steaks. The Spruce / Victoria Heydt. Oil the grill grates using a high smoke point oil, like grapeseed or …
From thespruceeats.com


GRILLED STEAK MEDALLIONS WITH JAMAICAN RUM GLAZE
Category: Beef. Description Reviews (0) Grilled Steak Medallions with Jamaican Rum Glaze-simple grilled steak topped with a sauce of rum, ancho peppers and garlic . Reviews There …
From ilovegreatfood.com


HOW TO GRILL FILET MIGNON THE RIGHT WAY - STEAK UNIVERSITY
Place the filets on the grill over direct heat. Allow to sear for 4-5 minutes until a rich, golden-brown crust forms. Then, flip the filets over to the other side to sear for another 4-5 minutes. …
From mychicagosteak.com


GRILLED FILET OF BEEF WITH JAMAICAN RUM GLAZE - MASTERCOOK
2 tablespoons unsalted butter; 2 shallots minced; 3 gloves garlic, minced; 1 cup Myer's dark rum; 3 cups chicken stock; 2 tablespoons ancho puree; 2 tablespoons molasses
From mastercook.com


GRILLED FILET OF BEEF WITH JAMAICAN RUM GLAZE - GLUTEN FREE RECIPES
Grilled Filet of Beef with Jamaican Rum Glaze is a gluten free and primal recipe with 4 servings. This main course has 756 calories, 36g of protein, and 45g of fat per serving. This …
From fooddiez.com


GRILLED FILET OF BEEF WITH JAMAICAN RUM GLAZE FOOD
2 tablespoons unsalted butter: 3 gloves garlic, minced: 1 cup Myer's dark rum: 3 cups chicken stock: 2 tablespoons ancho puree: 2 tablespoons molasses: Salt and freshly ground pepper
From wikifoodhub.com


GRILLED FILET OF BEEF WITH JAMAICAN RUM GLAZE RECIPE
Add in the rum, bring to a boil and reduce to 1/3 c.. Add in the stock, bring to a boil and reduce the heat. Whisk in the remaining ingredients and simmer till reduced to 2 c.. Preheat the grill. …
From cookeatshare.com


BACON WRAPPED GRILLED FILET MIGNON - THE KITCHEN MAGPIE
2020-09-10 Preheat your grill to 450 °F. Grill the steaks for 5-6 minutes on each side. If desired, you can also turn the steak on it's side to grill the bacon more. Cook until the temperature is …
From thekitchenmagpie.com


JAMAICAN RUM-GLAZED BBQ PIG’S TAIL RECIPE - RECIPES.NET
2022-03-23 Blend together ingredients for green seasoning. Add pig’s tail to pot of boiling water for 20 minutes to rinse. Add blended green seasoning to a second pot of boiling water and …
From recipes.net


GRILLED FILET MIGNON - OUTDOOR OR NINJA FOODI GRILL - WENDY POLISI
2021-11-11 Set the time to 10 minutes for medium or 8 minutes for medium-rare. When the grill is preheated, add the filet mignon steaks and close the lid. Cook, flipping halfway through, …
From wendypolisi.com


GRILLED FILET MIGNON WITH BEARNAISE SAUCE RECIPE - THE SPRUCE EATS
2021-08-25 Season steaks well with salt and pepper. Place onto a well-oiled grill grate or cast iron pan and cook for 4 to 5 minutes per side. If steaks are thicker, cook for a minute or two …
From thespruceeats.com


GRILLED MONTREAL BEEF TENDERLOIN FILET MIGNON - CARALUZZI'S MARKETS
Prepare grill for indirect heat (about 325°F). Preheat grill by turning all burners to medium. Turn off burner (s) on one side. Place beef on unlit side of grill. Close grill. Grill 40 to 45 minutes …
From caraluzzis.com


GRILLED FILET MIGNON WITH MUSHROOM BROWN BUTTER SAUCE
2019-10-18 Saute mushrooms for 10 – 12 minutes to brown and slightly caramelize. After 10 – 12 minutes add shallots and garlic, and saute for additional 4 minutes to soften. Remove the …
From vindulge.com


GRILLED STEAK MEDALLIONS WITH JAMAICAN RUM GLAZE (COPY)
Category: Beef. Description Reviews (0) Grilled Steak Medallions with Jamaican Rum Glaze-simple grilled steak topped with a sauce of rum, ancho peppers and garlic . Reviews There …
From ilovegreatfood.com


JAMAICAN GRILLED FILET OF BEEF WITH JAMAICAN RUM GLAZE RECIPE
2010-08-29 4 x Filet Mignon steaks – (8 ounce ea) Preparation: 1. Heat the butter in a saucepan over medium-high heat and sweat the shallots and garlic. 2. Add in the rum, bring to a boil and …
From blog.jamaicascene.com


JAMAICAN GRILLED FISH RECIPE - SUPER EASY FILLET
2020-01-09 Modern recipes also apply jerk spice mixes to fish, shrimp, shellfish, beef, sausage, lamb, and tofu. Jerk seasoning principally relies upon two items: allspice (called "pimento" in …
From spidergeneballpythonwobble.blogspot.com


PAN SAUTEED FILET OF BEEF WITH SPICY RUM-BLACK PEPPER GLAZE AND …
Whisk in ancho puree, molasses and pepper and simmer until reduced to 1 cup. Preheat grill. Season steaks on both sides with salt. Cook for 2-3 minutes on each side until medium-rare.
From fooddiez.com


JAMAICAN RIBS WITH STICKY RUM BBQ SAUCE RECIPE | MYRECIPES
Step 1. Rinse and pat ribs dry. If desired, remove thin membranes from backs of ribs, using a paper towel for a better grip. (This will make ribs more tender.) Rub ribs evenly with jerk …
From myrecipes.com


HOW TO GRILL FILET MIGNON - DETAILED GRILLING TIMES & TEMPERATURES
2020-06-28 Based on several recommendations, you should grill a 2-inch filet mignon cut for around 19-24 minutes at 145°F for Medium-Rare doneness and 24-29 Minutes at 160°F for …
From furiousgrill.com


GRILLED BEEF FILLET WITH MUSHROOM AND WHISKEY SAUCE: THE PERFECT …
How to make the grilled fillet of beef with mushroom and whiskey sauce. Season the meat with salt and pepper and let it rest at room temperature for at least an hour. For the mushroom and …
From winedharma.com


GRILLED STEAK MEDALLIONS WITH JAMAICAN RUM GLAZE
Grilled Steak Medallions with Jamaican Rum Glaze-simple grilled steak topped with a sauce of rum, ancho peppers and garlic . Reviews There are no reviews yet. Be the first to review …
From longspeakweb.com


EASY GRILLED FILET MIGNON - SWEET & SAVORY
2021-08-16 Preheat your grill over medium high heat for at least 15 minutes. The ideal temperature for grilling filet mignon is 450-500°F. After cleaning the grates and right before …
From sweetandsavorybyshinee.com


GRILLED FILET OF BEEF WITH JAMAICAN RUM GLAZE – RECIPES NETWORK
2012-10-30 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. Step …
From recipenet.org


Related Search