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.