Chutney Pepper Steak
Yield
4 servingsPrep
20 minCook
10 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
beef, filet mignon
6 ounces each, center cut, 1 1/4 inch thick |
*
|
| 2 | tablespoons |
butter, unsalted
|
|
| ¼ | cup |
mango chutney
|
* |
| 2 | teaspoons |
black pepper
cracked |
|
| 3 | ounces |
armagnac
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
beef, filet mignon
6 ounces each, center cut, 1 1/4 inch thick |
*
|
| 3E+1 | ml |
butter, unsalted
|
|
| 59 | ml |
mango chutney
|
* |
| 1E+1 | ml |
black pepper
cracked |
|
| 86.7 | 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.
