PEACH-GLAZED BEEF FILETS

Peach-Glazed Beef Filets image

I love combining fruits and chiles to make flavorful glazes. This recipe has evolved over the years. It uses ancho chili powder, which lends a nice smokey flavor. I like to serve the juicy fillets over rice, potatoes or cheesy grits. -Anna Ginsberg, Chicago, Illinois

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 10

Previous Next

Ingredients

2 beef tenderloin steaks (5 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon canola oil
1/4 cup peach preserves
2 tablespoons chicken broth
1 tablespoon balsamic vinegar
2 teaspoons minced fresh cilantro
3/4 teaspoon ground ancho chili pepper
1 garlic clove, minced

Steps:

Sprinkle beef with salt and pepper. In a large skillet, cook steaks in oil over medium heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., In a small bowl, combine the remaining ingredients; pour over steaks. Cook for 1-2 minutes or until glaze is heated through.

Nutrition Facts : Calories 350 calories, Fat 12g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 422mg sodium, Carbohydrate 28g carbohydrate (25g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges