Peach Glazed Beef Filets Recipes

AIR FRYER SALMON WITH SPICY PEACH GLAZE

Steps:

• Stir peach preserves, minced garlic, powdered ginger, chili garlic sauce, and lemon juice together in a microwave-safe bowl until blended. Microwave on high for 30 to 35 seconds, or until boiling. Carefully remove from the microwave and stir again; set aside.
• Create a foil sling for the air fryer by cutting a piece of foil wide enough to cover the bottom of the air fryer basket and go up two sides about 2" inches. Spray the foil with cooking spray and place in the basket. Poke a few holes in the foil to align with the holes in the basket to allow airflow.
• Season both sides of the salmon fillets with salt and pepper and place on the foil sling. Lightly spray with cooking spray.
• Air fry at 390 degrees F (198 degrees C) for 8 minutes. Test for doneness with an instant read thermometer. Farmed salmon is "medium" at 125 degrees F (51 degrees C), and wild salmon is "medium" at 120 degrees F (48 degrees C). If needed, add air frying time in 3-minute increments, until salmon reaches preferred doneness.
• Lift the salmon filets from the air fryer using the sides of the foil sling.
• To serve, pour prepared glaze over fillets and use the remainder of the glaze as a sauce. Sprinkle fillets with sesame seeds and green onions and drizzle with lemon juice.

MERLOT FILET MIGNON

Steps:

• In a small skillet, cook steaks in 1 tablespoon butter and the olive oil over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes on each side. Remove and keep warm., In the same skillet, add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced to 1/4 cup. Add the cream, salt and remaining butter; bring to a boil. Cook and stir until slightly thickened and butter is melted, 1-2 minutes. Serve with steaks.

FILET MIGNON WITH RICH BALSAMIC GLAZE

Steps:

• Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
• Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
• Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

PEACH-GLAZED RIBS

Steps:

• Prepare grill for indirect heat, using a drip pan. Place ribs over drip pan. Grill, covered, over indirect medium heat for 60 minutes, turning occasionally. , Meanwhile, in a blender, combine the remaining ingredients; cover and process until smooth. Baste ribs. , Grill until meat is tender and juices run clear, 15-20 minutes longer, basting occasionally with remaining sauce.

BEEF FILETS WITH PORTOBELLO SAUCE

Steps:

• Place a large skillet coated with cooking spray over medium-high heat; brown steaks on both sides. Remove from pan., Add mushrooms and wine to pan; bring to a boil over medium heat, stirring to loosen browned bits from pan. Cook until liquid is reduced by half, 2-3 minutes. Mix flour and broth until smooth; stir into pan. Stir in all remaining ingredients except chives; bring to a boil., Return steaks to pan; cook, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 1-2 minutes per side. If desired, sprinkle with chives.

GLAZED PEACHES

Steps:

• In a microwave-safe small bowl, combine the brown sugar, butter, water, lemon juice and nutmeg. Microwave, uncovered, on high for 15 seconds; stir. Add the peaches. Microwave 30-40 seconds longer or until the peaches are heated through. Stir in vanilla. Serve over ice cream or cake.