Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   unsalted butter
   2                    shallots -- minced
   3                    garlic cloves -- minced
   1      cup           Meyer's dark rum
   3      cups          chicken stock
   2      tablespoons   ancho puree
   2      tablespoons   molasses
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   4                    filet mignon steaks - -- (8 oz ea)

Preparation:

Melt the 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 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.