Recipe: Appetizing Peach-Glazed Filet Mignon

Peach-Glazed Filet Mignon. This filet mignon recipe is an elegant and quick romantic dinner for two, seasoned with vinegar, wine, salt and pepper. All Reviews for Filet Mignon with Rich Balsamic Glaze. Pair this Balsamic-Glazed Filet Mignon with classic sides like mashed potatoes and steamed green beans.

Ham with Honey, Fennel, and Mustard GlazePork. FOR THE FILETS MIGNON:Preheat a gas or possibly charcoal grill to medium. Brush the meat with extra virgin olive oil and season with salt. You can have Peach-Glazed Filet Mignon using 10 ingredients and 2 steps. Here is how you cook that.

Ingredients of Peach-Glazed Filet Mignon

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

The fail-proof method to cooking the perfect filet mignon in a cast iron skillet with herb butter. Filet Mignon With Mushroom-Wine Sauce - Light Version Weight Wat. Some will season their filet mignons with salt and pepper and add aromatics like garlic, herbs or marinades before vacuum sealing. I prefer to let the natural flavor of the steak shine through and simply season during the searing process with a bit of salt and pepper, spooning the melted butter over them.

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..

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. Filet mignon is a steak cut from the narrow front end of a cow's tenderloin muscle. It's a very lean and tender cut, with hardly any marbling or connective tissue.