Filet Mignon with Rum-Red Chili Sauce or Cabernet Sauce

Do you enjoy a rich or spicy sauce served over your meats?

Here are a coupe of sauce ideas for your next meal.

You will find everything you need at Harter House

and Harter House World Flavors

Rum-Red Chili Sauce:

2 tablespoons unsalted butter

1 tablespoon olive oil

3 shallots, minced

1 tablespoon minced garlic

1 cup dark rum (recommended: Meyers's)

5 cups chicken stock

2 tablespoons chili paste or puree

2 tablespoons molasses

Salt and freshly ground black pepper

Melt the butter and olive oil in a medium saucepan over medium high heat. Add the shallots and garlic and cook until soft. Add the rum and reduce to 1/4 cup. Add the stock, bring to a boil and reduce the heat. Whisk in the remaining ingredients and simmer until reduced to 2 cups.

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Cabernet Sauce:

1 cup onion, chopped into 1-inch pieces

1/2 cup carrot, chopped into 1-inch pieces

1/2 cup celery, chopped into 1-inch pieces

1/4 cup olive oil

6 cloves garlic, crushed

2 bay leaves

2 tablespoons tomato paste

1/4 cup good-quality Balsamic Vinegar

1/4 cup red wine vinegar

2 cups red wine (preferably Cabernet)

1 1/2 quarts veal stock or chicken stock

Salt and black pepper to taste

In a heavy-bottomed pot, cook the onions, carrots, and celery in olive oil over medium heat until well browned. Add the garlic, bay leaves, and tomato paste; cook 1 minute, stirring. Add the vinegars and wine, bring to a boil, and simmer until reduced by two-thirds. Add the veal or chicken stock, bring to a boil, and simmer, skimming occasionally, until reduced by two-thirds. Strain through a fine-mesh strainer. Cool and refrigerate if not using immediately.

Return the sauce to the heat and simmer until it lightly coats the back of a spoon. Season with salt and pepper and keep warm.