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Ingredients Jump to Instructions ↓

  1. 2 beef tenderloin steaks (5 ounces each )

  2. 1/4 teaspoon salt

  3. 1/8 teaspoon pepper

  4. 1 teaspoon canola oil

  5. 1/4 cup peach preserves

  6. 2 tablespoons chicken broth

  7. 1 tablespoon balsamic vinegar

  8. 2 teaspoons minced fresh cilantro

  9. 3/4 teaspoon ground ancho chili pepper

  10. 1 garlic clove, minced

Instructions Jump to Ingredients ↑

  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 meat 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.

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