Peach-Glazed Beef Filets

Total Time

Prep/Total Time: 30 min.


2 servings

Updated: Mar. 03, 2022
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
Peach-Glazed Beef Filets Recipe photo by Taste of Home


  • 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


  1. Sprinkle beef with salt and pepper. In a large skillet, cook steaks in oil over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 5-8 minutes on each side.
  2. In a small bowl, combine the remaining ingredients; pour over steaks. Cook until glaze is heated through, 1-2 minutes.

Nutrition 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.