Le Bouchand Pepper Steak


2 beef fillet steaks 2 1/2 inches thick

coarse cracked pepper

1/2 stick butter

1/4 cup white wine

1/2 jar chutney Major Grey's

2 tbsps brandy warmed


Melt butter in chaffing dish. Heavily coat with pepper on both sides, & brown on both sides over high heat. Lower heat. Add wine and continue cooking. When nearly done to your liking, add chutney & cook, basting with sauce, till glazed.
Pour on warm brandy and ignite with a long match. When flame is gone, serve with the sauce in the pan.


Notes: From Le Bouchand Restaurant in Colorado Springs
Serving Ideas: Serve with Lohoefener Salad & Best Baked Rice