Chutney Pepper Steak
Submitted by retiree58
Butter-seared filet mignon topped with mango chutney and cracked black pepper, then flambéed with Armagnac. Five ingredients, restaurant-caliber steak in 30 minutes.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minThis is date-night cooking at its most dramatic. Thick-cut filet mignon seared in butter, topped with sweet mango chutney and a generous crack of black pepper, then set ablaze with warmed Armagnac tableside. The flames burn off the alcohol and leave behind a smoky, brandy-kissed glaze.
Five ingredients. Thirty minutes. A steak that belongs on white tablecloths.
The mango chutney melts over the hot steak and mingles with the cracked pepper and Armagnac into a sauce that’s sweet, sharp, and warming all at once. It’s an unexpected combination that works brilliantly.
Chef Tips
- Pat the filets completely dry before searing. Moisture on the surface will steam instead of sear and you’ll miss that crust.
- Three minutes per side gives you a solid rare on a 1¼-inch filet. Add a minute per side for medium-rare.
- Warm the Armagnac gently in a small saucepan or ladle before flaming. Cold brandy won’t ignite. And never pour straight from the bottle near a flame.
- Have a lid nearby when flambéing, just in case the flames get higher than expected. Safety first, showmanship second.
Ingredients
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.
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