Prep 25 mins
Cook 15 mins
I have had nothing but comliments about this steak. I also added it to my menu and is making me a fortune.
- 2 1⁄2 tablespoons whole black peppercorns
- 12 whole cloves
- 1⁄2 cup sugar
- 3⁄4 cup soy sauce
- 3⁄4 cup light rum
- 2 1⁄2 tablespoons lemon zest, grated
- 2 tablespoons lemon juice
- 1 (36 ounce) tenderloin (cut into 6 oz portions)
- 4 tablespoons clarified butter
- 1 pinch ground black pepper
- 1 pinch salt
- roasted garlic
- Toast the black peppercorns and the cloves together in a dry skillet over moderately high heat until you see puffs of smoke.
- (About 1 minute.) Now grind them together in an electric spice grinder.
- Transfer them to a heavy sauce pan.
- Add the remaining ingredients and heat all together on medium heat.
- The mixture will begin to foam as it reduces.
- When it has reduced by approximately half, about 25-35 minutes strain it through a fine-mesh strainer into a bowl.
- Reserve until needed.
- NOTE: The rum can suddenly ignite when reducing.
- Be sure to have a lid or another pan handy to cover the paint pan. It will immediately extinguish the oxygen and the flame.
- Then lower the heat a touch, remove the lid and proceed.
- On pie plate place 3 bulbs of garlic cut in half and drizzle with oil and salt and pepper.
- In hot pan with clarified butter sear tenderloin.
- In hot pan with clarified butter sear tenderloin on one side and flip over.
- Glaze the tenderloin with the paint and finish in the oven for 2-5 minutes.
- Garnish with roasted garlic and serve.
I made this for my "Survivor" group tonnight. It was wonderful. I tasted the "paint" and thought it was too spicy, however I decided to go ahead and add it to the Filets. The finished results weren't too spicy... they were perfect. Everyone in the group rated this a 5 out of 5, most were disappointed when they realized there wasn't anymore left.