* center cut, about 3 cm thick In a large skillet, saute 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.