Prosciutto-wrapped filet mignon with Smokey Molasses Glaze

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This one is from the Globe and Mail - you could obviously lose the prosciutto (or bacon, which I used) - and you could just use it as a glaze for any steak.

When I went to get the meat at the bulk cheese warehouse, I was like, "Do you have liquid smoke" and the guy pretty much freaked out and made me feel like an idiot - like, "oh that's like, really taboo here we NEVER use fake smoke here for ANYTHING everything that is smoked is done the REAL way" etc. And I was like, Oh well don't WORRY about it, I'm using it for a goddamn glaze. I was so mad. Sometimes they're really macho about meat and stuff. I get treated like a second class citizen if I am not a business man looking for a whole cow to bbq. But without further adieu, here is the recipe.


FILET MIGNON

6 filets mignon
6 slices smoked prosciutto
½ cup smoky molasses glaze

SMOKY MOLASSES GLAZE

2 tablespoons liquid smoke
6 tablespoons dark molasses
¼ cup honey
½ teaspoon onion powder
¾ teaspoon garlic powder
¼ teaspoon chipotle powder
Healthy pinch sea salt
1 tablespoon fresh cracked black pepper

Method

Filet mignon
Set barbecue on high. Wrap prosciutto slices around each filet and secure with toothpicks. Sear the filets on either side, locking in the juices. Glaze as desired, basting each with roughly two tablespoons per filet. Grill until the meat is medium rare or desired doneness. Remove toothpicks from filets and serve immediately.
Smoky molasses glaze
Combine all ingredients in a medium-sized bowl. Stir until combined. Makes half a cup.

Comments

  1. MaureenMay 25, 2013 at 2:37 PM

    I often miss the comments. Looking through the barbecue recipes, I came across this one. Love it!

    ReplyDelete
  2. PopRocketMay 25, 2013 at 2:43 PM

    I have a comment solution! It could bridge the commenting of facebook with the handiness of searching through the blog. What about our little Google + circle? When you post something you can have the option to post it to your Google + page, and I made a Weber Weekly Wecipes circle that includes just us, so still only we can see it. But we can comment on it and stuff in more real time! :( that sounds complicated. It's not though, I'm sure of it!!!!

    ReplyDelete

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