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Peach-Glazed Beef Filets Recipe

Peach-Glazed Beef Filets Recipe photo by Taste of Home

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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, Austin, Texas

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Peach-Glazed Beef Filets Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

15 15 30

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

Directions

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 145°; medium, 160°; well-done, 170°).
In a small bowl, combine the remaining ingredients; pour over steaks. Cook for 1-2 minutes or until glaze is heated through. Yield: 2 servings.

Nutritional Facts 1 fillet with 3-1/2 teaspoons glaze equals 350 calories, 12 g fat (4 g saturated fat), 89 mg cholesterol, 422 mg sodium, 28 g carbohydrate, trace fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 2 fruit, 1/2 fat.

Originally published as Peach-Glazed Beef Filets in Cooking for 2 Winter 2008, p31

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Peach-Glazed Beef Filets

Peach-Glazed Beef Filets

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Reviewed on Feb. 10, 2013 by fredaevans

First time I saw this I had to do a 'Say What?' Turned out to be darned good. Just go light on the Glaze. "Less Ismore" sort of thng.

Reviewed on Jan. 23, 2011 by aug2295

The peach glaze a nice flavor to the beef. This was definitely very simple to make, I used it over grilled porterhouse.

Reviewed on Nov. 28, 2010 by JLS08

This was a very simple, yet tasty glaze for steaks. My husband said it's definitely a "keeper", although I wouldn't spend more than $15 paying for it at a restaurant. Good enough to make again, but not a "wower" for me.