(Recipe adapted from "Creme de Colorado"). 4 portions.

4 (6 oz.) beef fillet steaks, about 1 1/4 inches thick
2 tbsp. unsalted butter
1/4 c. Major Grey's Mango Chutney
2 tsp. cracked black pepper
Worcestershire sauce
3 oz. Armagnac-cognac

Bring fillet to room temperature with Worcestershire sauce sprinkled on top and bottom. In large skillet (aka spider) saute fillets in melted butter over medium high heat turning frequently. Cook 3 minutes per side for very rate or until desired doneness. If not flambe'-ing, pour cognac over meat and cook off alcohol. If flambe'-ing, top meat with chutney and pepper, then flambe'. Use caution.