Title: Chutney pepper steak
 Categories: Beef
      Yield: 4 Servings
 
      4    6-oz. beef fillet *
      2 tb Unsalted butter
    1/4 c  Major Grey's Mango Chutney
      2 ts Cracked black pepper
      3 oz Armagnac
 
  *  center cut, about 1 1/4-inches thick In a large skillet, saute
  fillets in melted butter over medium-high heat. Cook for 3 minutes
  per side for rare or until desired doneness.  Top with chutney, then
  pepper. Flambe with Armagnac.  Use caution when flaming brandy.
  Armagnac should be warmed before flaming, but not boiled. Flame in a
  large spoon and pour over meat.