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Chutney Pepper Steak

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Submitted by retiree58

YIELD

4 servings

PREP

20 min

COOK

10 min

READY

30 min

Ingredients

4 4
EACH EACH BEEF, FILET MIGNON
6 ounces each, center cut, 1 1/4 inch thick *
2 3E+1
TABLESPOONS ML BUTTER, UNSALTED
¼ 59
CUP ML MANGO CHUTNEY *
2 1E+1
TEASPOONS ML BLACK PEPPER
cracked
3 86.7
OUNCES ML/G ARMAGNAC *

Directions

In a large skillet, sauté 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 8g (0.3 oz)
Amount per Serving
Calories 52 99% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 1mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 4% Vitamin C 0%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

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