4    6-oz. beef fillet *
2 tb Unsalted butter
1/4 c  Major Greys 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.