Peach-Glazed Beef Filets Recipe
Peach-Glazed Beef Filets Recipe photo by Taste of Home
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Peach-Glazed Beef Filets Recipe

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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, Chicago, Illinois
Featured In: 32 Super Steak Recipes
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 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

Nutritional Facts

1 each: 350 calories, 12g fat (4g saturated fat), 89mg cholesterol, 422mg sodium, 28g carbohydrate (25g sugars, 0 fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 2 fruit, 1/2 fat.


  1. 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°).
  2. 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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fredaevans User ID: 6360805 170811
Reviewed Feb. 10, 2013

"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."

aug2295 User ID: 4631582 101884
Reviewed Jan. 23, 2011

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

JLS08 User ID: 5282006 174287
Reviewed Nov. 28, 2010

"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."

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