Recipe - Chutney Pepper Steak

4 6oz. beef fillet *
2 tablespoon Unsalted butter
One fourth cup Major Grey's Mango Chutney
2 teaspoon Cracked black pepper
3 ounce Armagnac

* center cut, about 1 1/4inches thick In a large skillet, saute fillets
in melted butter over mediumhigh 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini