Caribbean Cuisine: Jerk Spiced Filet Mignon with Guava Glaze

jerk spiced filet mignon


Caribbean cuisine is a great way to spice up a party with something new and different that your guests have never had before. Try this Jamaican inspired twist on a classic recipe to knock your guests’ socks off.

Jerk is a style of cooking native to Jamaica where meat is dry-rubbed or wet marinated with a very spicy mixture called Jerk. It is traditionally used in the Caribbean to season pork and chicken, but in this modern recipe it is applied to filet mignon and paired with the sweet fruit guava to give it an extra kick of flavor. When you’re looking for a dish to blow you guests’ minds, try this Caribbean recipe that is a unique take on the traditional Jerk dish.

For a delicious Lively Up Lime Jerk Seasoning click here

What you’ll need:

  • 4 6 oz filet Mignon
  • 2 cups guava nectar
  • 2 tsp. jerk seasoning
  • Pinch of corn starch or flour (to thicken glaze)

How to do it:

Mix 1 tsp. of Jerk seasoning with 1 cup guava nectar and marinate overnight.

Grill each filet about 5-6 minutes on each side (or to the temperature of your liking).

Bring remaining 1 cup guava nectar and 1 tsp. of Jerk seasoning to a boil.

Thicken sauce with corn starch or flour until it has a glaze consistency.

Remove filet mignons from grill and let sit for a few minutes to allow juices to cool.

Serve topped with glaze.

**For an extra touch add slices of fresh pineapple or guava to garnish your filets.

Caribbean cuisine has many different flavors and spice levels, so find the one that matches your taste buds the best…Not a Jerk flavor fan? Click here to find a Sweet Orange Habanero Seasoning that can be substituted for the Jerk seasoning in this recipe.

Pair this recipe with mashed Sweet Potatoes for a delicious and authentic Caribbean flavored meal.


Liked this article? Join the Crew and Start the Journey! Connect with Us for News, Events, Lifestyle, and all things Caribbean by joining our Newsletter – Click Here to Join

Leave a Reply

You must be logged in to post a comment.