April 2017- Cooking with Rum
April 2017 Cooking with Rum
Filet Mignon with Orange, Mushroom and Rum Sauce
2 Tbsp. Olive Oil
1 Filet Mignon
1 Tbsp. Flour
Juice of 2 Oranges
2 Tbsp. Dark or Spiced Rum
1 Bay Leaf
½ lb. Mushrooms, chopped
2 Tbsp. Butter
Salt and Pepper to taste
Optional: Sprinkle chopped up Parsley
Melt 2 tablespoons of butter in a sauce pan and add the chopped mushrooms, cook for 5 minutes stirring occasionally. Add the flour and brown. Add orange juice, rum salt, pepper and bay leaf. Cover and simmer until sauce becomes a thin creamy sauce.Rub the filet mignon with the two tablespoons of olive oil and black pepper. Broil until only half done, about 4 -5 minutes on each side. Place filet in the sauce and continue cooking until filet is done to your liking. Pour meat drippings into the sauce. Serve meat and sauce separately.Optional: sprinkle chopped parsley over meat and sauce.
Caramel and Rum Oranges
2-3 Large Naval Oranges,peeled and sliced
¾ Cup Almonds, chopped and roasted in oven
1 Cup Dark or Spiced Rum
Pour the cup of rum in a bowl and add the chopped and roasted almonds in the rum.Leave almonds soaking in rum for about 20 minutes. Pour Caramel Sauce (see recipe below) over peeled, sliced oranges and then sprinkle the rum soaked almonds on top.
Ingredients for Caramel:
1 cup Granulated Sugar
¼ cup Water
¼ cup of Dark or Spiced Rum
Directions for Caramel:
Put the sugar into a hot skillet (on high) and stir. Stir until the sugar begins to lump and lower the heat. When the sugar becomes smooth and clear, like syrup, then add the water and rum, maintain low heat.The mixture will start to lump again. Once mixture reaches a syrupy (not too thick) consistency (do not allow syrup to burn or it will turn bitter), remove from stove and mixture is ready to pour immediately over oranges.
-Article written by Chef Susan Whitley-
Hello, my name is Susan Whitley, I am passionate about great foods and beverages. I love finding recipes that incorporate my favorite ingredients and sharing the results with my friends and family.
Through this monthly column I will do my best to inspire you to incorporate the spirit of the tropics into your everyday cooking.