Ingredients
2 beef tenderloin steaks (5 ounces each)1/4 teaspoon salt1/8 teaspoon pepper1 teaspoon canola oil1/4 cup peach preserves2 tablespoons chicken broth1 tablespoon balsamic vinegar2 teaspoons minced fresh cilantro3/4 teaspoon ground ancho chili pepper1 garlic clove, minced
Preparation
Sprinkle beef with salt and pepper. In a large skillet, cook steaks in oil over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 5-8 minutes on each side.
In a small bowl, combine the remaining ingredients; pour over steaks. Cook until glaze is heated through, 1-2 minutes.
