4 (3/4 inch thick) boneless club steaks (beef loin top loin steak, 1 1/2 lb.) or 4 (1 inch thick) filets mignons (1 lb.)
4 tsp. cracked black pepper, or to taste
1 tsp. butter
2/3 c. diced green bell pepper
2/3 c. diced red bell pepper
1 med. size onion, sliced into rings
1 tsp. minced garlic
1 tsp. vegetable oil
3/4 c. bottled chutney

Trim steak of excess fat. Sprinkle each side of steaks with 1/2 teaspoon pepper, pressing pepper in firmly. Melt butter in a large heavy skillet over medium heat. Add bell peppers, onions, and garlic. Cook 5 minutes or until tender, stirring once or twice. Remove with slotted spoon; increase heat to high. Add oil to skillet; when hot, add steaks. Cook 2 minutes per side for rare. Remove to heated platter. Reduce heat to low. Add chutney and bell pepper mixture to skillet. Cook only to heat through, about 1 minute. Spoon over steaks. Makes 4 servings.