Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, peach-glazed filet mignon. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Peach-Glazed Filet Mignon is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Peach-Glazed Filet Mignon is something that I’ve loved my entire life. They’re nice and they look wonderful.
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To get started with this particular recipe, we must first prepare a few components. You can have peach-glazed filet mignon using 10 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Peach-Glazed Filet Mignon:
- Prepare 2 filet mignon (5 oz. each)
- Take 1/8 tsp pepper
- Get 1/4 tsp salt
- Prepare 1 tsp canola oil
- Get 1/4 cup peach preserves
- Get 2 tbsp chicken broth
- Make ready 1 tbsp balsamic vinegar
- Make ready 2 tsp fresh cilantro (thinly sliced/chopped up)
- Take 3/4 tsp ground ancho chili pepper
- Take 1 garlic clove, minced
I like to serve the juicy fillets over rice, potatoes or cheesy grits. —Anna Ginsberg, Chicago, Illinois. Pair this Balsamic-Glazed Filet Mignon with classic sides like mashed potatoes and steamed green beans. The filet mignon is the tenderest cut of beef you can throw on the grill. It also is one of the leanest, so the biggest challenge is to keep it from drying out.
Steps to make Peach-Glazed Filet Mignon:
- Sprinkle beef with salt and pepper. In a large skillet, cook fillets over medium heat for 5 to 8 minutes on each side or until meat reaches desired doneness (medium-rare, a meat thermometer should read 145º; medium, 160º; well-done, 170º).
- In a small bowl combine the remaining ingredients; pour over the fillets. Cook for 1 to 2 minutes longer or until glaze is heated through.
The secret is to let it come to room temperature before it starts cooking and then cook it hot and fast. This is the perfect "romantic" steak and is perfect. It'll always be one of our favorite cuts of meat. A nice, salty crust is absolutely key for filet mignon. And this is only achieved if the pan is super hot and the oil is almost smoking.
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