Pan Roasted Filet Mignon With Rum Red Chile Sauce With Rice

Directions

1. Rum-Red Chile Sauce: Heat the butter and extra virgin olive oil in a medium saucepan over medium high heat. Add in the shallot and garlic and cook till soft. Add in the rum and reduce to 1/4 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..
2. Beef Tenderloin: Preheat oven to 450 degrees. Season tenderloin with salt and pepper on both sides. Place a large ovenproof skillet over high heat, heat the butter and sear tenderloin on all sides.
3. Place in oven and cook to desired doneness or possibly for about 10 to 15 min or possibly till a thermometer inserted registers 125 degrees for medium-rare.
4. Wild Mushroom Rice: Heat 3 Tbsp. butter and 2 Tbsp. oil in a large saute/fry pan over high heat. Add in the mushrooms, season with salt and pepper to taste and saute/fry till golden.
5. In a medium saucepan heat remaining oil and butter over medium heat, add in the onions and cook till soft. Add in the rice and stir to coat with the butter and oil. Add in 6 c. of the stock, 1 tsp. of salt and the porcini pwdr, bring to a boil, cover, lower the heat and cook till all the liquid is absorbed. Mix in the mushroom mix, more stock if needed and season with salt and pepper to taste, cook to heat through, 5 min.
6. This recipe yields 8 servings.
7. Comments: original title as listed is "Pan Roasted Filet Mignon With Rum-Red Chile Sauce With Wild Mushroom Rice."
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