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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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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. 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:
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.
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