Peach-Glazed Beef Fillets
"I love combining fruits and chiles to make flavorful glazes," notes Anna Ginsberg of Austin, Texas. "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."2 ServingsPrep/Total Time: 30 min.
Ingredients
- 2 beef tenderloin fillets (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 fillets
- in oil over medium heat for 5-8 minutes on each side or until meat
- reaches desired doneness (for medium-rare, a meat thermometer should
- read 145°; medium, 160°; well-done, 170°).
- In a small bowl, combine the remaining ingredients; pour over
- fillets. Cook for 1-2 minutes or until glaze is heated through.
- Yield: 2 servings.
Nutrition 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 starch,