Filet Mignon with Peach Sauce

Happy Friday Foodie friends! I'm glad it's the weekend and I'm SUPER excited to go see Harry Potter and the Half Blood Prince tonight at Imax. I'm sure it's going to be cool, but not nearly as cool as the book was. I actually just finished the last book this week. I put if off for a few years not wanting the series to end. Now it has for me and I have to say I am satisfied with the end, and also completely re-smitten with the series. But, I digress...on to last night's cooking adventure!
Last night I must admit was a challenge, I had a few slip ups with the recipe video, but nothing too severe. I also found out there is a reset button in the tripod base of my Flip camera. Good stuff to learn while filming, and your camera freezes up. Thanks for saving the day Google!
Well, with no further adieu, here is the recipe from Last night!



Ingredients
4 Peaches, pitted and sliced
4 six oz Filet Mignon steaks, sliced in half
French or Italian bread lightly toasted
1 tbs brown sugar
1 tbs Valencia Orange Extra Virgin Olive Oil
1 tbs White Balsamic Vinegar
1 clove chopped garlic
1 tbs dry minced onion
1 tbs soy sauce
1 tbs condensed beef broth

Sauce Directions
Place 2 peaches in a blender and puree. Move puree into a small sauce pan and add sugar, orange olive oil, vinegar, garlic, onion, soy sauce and beef broth. Bring to a boil while stirring frequently. Once at a boil, reduce heat and simmer for 10 minutes.

Steak Directions
Coat the bottom of a large skillet with orange extra virgin olive oil. Heat skillet to a medium-high and arrange steaks in the olive oil. Cook for 5 minutes, turning occasionally.
After 5 minutes, add the other 2 peaches to the skillet and brush down everything with the peach steak sauce and continue to cook until peaches become tender and brown.

To serve:
Lightly toast the French or Italian bread. Place a piece of steak atop the bread and top with peaches. Pass the remaining peach sauce at the table for serving.