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
- 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
- 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.
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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