Top the steaks with the finished sauce.
Turn off the heat; stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.
Add the sauce. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly thickened.
Cook on medium-high, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until combined.
To the pan of reserved fond, add 2 tablespoons of water.
In a bowl, whisk together the honey (kneading the packet before opening) and tomato chutney. Season with salt and pepper.
Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain.
Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest.
Add the seasoned steaks.
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high.
Pat the steaks dry with paper towels; season with salt and pepper on all sides.
Cooking from recipes shouldn't be hard.
Use Cheffe's proprietary Smart Cooking technology to understand this recipe and transform it into easy-to-use, step by step instructions that anyone can follow.
It's like cooking on auto-pilot. Try it in the app!