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Peach-Glazed Filet Mignon na pinirito ang steak, ginlasa sa sarsa ng peach preserves, balsamic, ancho chili, at cilantro para sa tamis-anghang.
Budburan ang baka ng asin at paminta. Sa isang malaking kawali, lutuin ang mga fillet sa katamtamang apoy ng 5 hanggang 8 minuto sa bawat panig o hanggang maabot ng karne ang nais na doneness (medium-rare, dapat magbasa ng 145° ang thermometer; medium, 160°; well-done, 170°).
Season the beef fillets generously with salt and pepper. In a large skillet, cook the fillets over medium heat for 5 to 8 minutes per side. Continue cooking until they reach your preferred level of doneness: for medium-rare, aim for an internal temperature of 145ºF; for medium, 160ºF; and for well-done, 170ºF, as measured with a meat thermometer.
Sa isang maliit na mangkok pagsamahin ang natitirang mga sangkap; ibuhos sa ibabaw ng mga fillet. Lutuin ng 1 hanggang 2 minuto pa o hanggang maging mainit ang glaze.
While the fillets are cooking, combine all the remaining ingredients in a small bowl and stir them together well. Once the fillets are cooked, pour this mixture over them. Continue to cook for an additional 1 to 2 minutes, or until the glaze is completely heated through.
