Grilled Filet Of Beef With Jamican Rum Glaze 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 MOLASSES AND RUM-GLAZED FRESH HAM

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).

FILET MIGNON WITH RICH BALSAMIC GLAZE

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.

FILET MIGNON WITH RUM BUTTER

Steps:

• Combine half of rum, shallots, lime juice and pepper in shallow dish.
• Add steaks.
• Marinate 30 TO 60 minutes, turning 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 to 10 minutes.
• Turn and brush with remaining rum butter.
• Grill another 8 minutes or until desired doneness.

GRILLED LEG OF LAMB JAMAICAN STYLE

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 BEEF FILET MIGNON

Steps:

• Wrap filets with bacon.
• Preaheat grill to 350 degrees.
• Season with dry ingredients on both sides.
• Mix beer and 1/3 cup worchstire sauce.
• Add 1 tablespoons of each dry ingredient to beer sauce.
• Put steaks on grill approximately 7 minutes or desired doneness.
• Pour beer mixture over steak throughout cooking.

CHEF JOHN'S GRILLED MOJO BEEF

Steps:

• Cut skirt steaks into about 3 or 4 smaller pieces so it's easier to fit them into marinade dish.
• Whisk orange juice, lime juice, olive oil, garlic, salt, cumin, pepper, oregano, and cayenne pepper together in a large bowl. Place skirt steak pieces, 1 at a time, into the marinade to thoroughly coat them. Add sliced onions and toss with the meat.
• Transfer mixture and marinade to a resealable plastic bag. Squeeze out air, seal bag, and place on a dish. Refrigerate 2 to 3 hours.
• Transfer pieces of meat onto paper towel-lined rimmed sheet pan to drain for a couple of minutes.
• Cook over hot coals. Grill first side 3 to 4 minutes. Turn and grill second side until internal temperature is about 125 degrees F (53 degrees C). Look for a shiny glossy surface indicating the meat juice is coming to the surface; this indicates the meat is just about done. Transfer to a plate and allow meat to rest a few minutes.
• Slice into 1/2-inch slices and arrange on a serving plate. Spoon accumulated juices over the meat. Drizzle with olive oil and sprinkle with coarse salt and chopped cilantro. Serve with lime wedges.