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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, Chicago, Illinois
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings

Ingredients

  • 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

Directions

  • 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 135°; medium, 140°; medium-well, 145°).
  • In a small bowl, combine the remaining ingredients; pour over steaks. Cook for 1-2 minutes or until glaze is heated through.
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.

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