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Peach-Glazed Beef Filets

 Peach-Glazed Beef Filets
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 ServingsPrep/Total Time: 30 min.


  • 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.
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,

2 of 2

Peach-Glazed Beef Filets (continued)

Nutritional Facts: 1/2 fat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.