How to Cook Tasty Peach-Glazed Filet Mignon

Delicious, fresh and tasty.

Peach-Glazed Filet Mignon. Pair this Balsamic-Glazed Filet Mignon with classic sides like mashed potatoes and steamed green beans. FOR THE FILETS MIGNON: Preheat a gas or charcoal grill to medium. Brush the meat with olive oil and season with salt.

Peach-Glazed Filet Mignon Glazes are a great way to add flavor to any grilled meat. The trick is not to add them as you put the meat on the grill. Glazes tend to be very sugary and it will So just brush the glaze on a minute or two before removing the meat from the grill. You can have Peach-Glazed Filet Mignon using 10 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Peach-Glazed Filet Mignon

  1. You need 2 of filet mignon (5 oz. each).
  2. Prepare 1/8 tsp of pepper.
  3. It's 1/4 tsp of salt.
  4. You need 1 tsp of canola oil.
  5. It's 1/4 cup of peach preserves.
  6. It's 2 tbsp of chicken broth.
  7. Prepare 1 tbsp of balsamic vinegar.
  8. You need 2 tsp of fresh cilantro (thinly sliced/chopped up).
  9. Prepare 3/4 tsp of ground ancho chili pepper.
  10. It's 1 of garlic clove, minced.

This recipe was written by the Healthline Editorial Team: http. Spicy Filet Mignon With Grilled Sweet Onion. by Vino Girl. Filet Mignon with Balsamic Glaze. "This is a great fancy-feeling weeknight recipe." - bradfoster. Delectable filet mignons get a coating of crushed peppercorns, then are cooked to perfect doneness and served with a velvety cream sauce to take the peppery bite down a notch.

Peach-Glazed Filet Mignon instructions

  1. 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)..
  2. 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..

Sear the filets on either side, locking in the juices. Glaze as desired, basting each with roughly two tablespoons per filet. Grill until the meat is medium rare or desired doneness. It'll always be one of our favorite cuts of meat. A nice, salty crust is absolutely key for filet mignon.