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
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,