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2 to 3 teaspoons peppercorns
4 beef tenderloin steaks (about 1/4 lb. each) 1-inch thick
1/4 cup butter or margarine
1 tablespoon vegetable oil
1/2 cup chutney finely chopped
1/4 cup brandy
Place peppercorns between several thicknesses of waxed paper on a cutting board. With a wooden mallet or the edge of a rolling pin, coarsely crush peppercorns. Press pepper into both sides of steaks with the palm of your hand.
Heat a heavy 10-inch skillet over medium-high heat. When very hot, heat butter or margarine in oil until melted. Add steaks and fry for 2 minutes on each side or until well browned. Reduce heat to medium and cook for 3 minutes for medium or until desired doneness.
Meanwhile, in a small saucepan over low heat, heat chutney until warm. Spoon over steaks. In another small saucepan, warm brandy. Immediately pour over steaks and ignite, (Have a lid handy to control the flames.) When flames die, spoon sauce over meat. Serve on a warm platter.
4 beef tenderloin steaks (about 1/4 lb. each) 1-inch thick
1/4 cup butter or margarine
1 tablespoon vegetable oil
1/2 cup chutney finely chopped
1/4 cup brandy
Place peppercorns between several thicknesses of waxed paper on a cutting board. With a wooden mallet or the edge of a rolling pin, coarsely crush peppercorns. Press pepper into both sides of steaks with the palm of your hand.
Heat a heavy 10-inch skillet over medium-high heat. When very hot, heat butter or margarine in oil until melted. Add steaks and fry for 2 minutes on each side or until well browned. Reduce heat to medium and cook for 3 minutes for medium or until desired doneness.
Meanwhile, in a small saucepan over low heat, heat chutney until warm. Spoon over steaks. In another small saucepan, warm brandy. Immediately pour over steaks and ignite, (Have a lid handy to control the flames.) When flames die, spoon sauce over meat. Serve on a warm platter.
