Beef Tenderloin Steaks with Spiced Raisins, Pear Chutney - serves 4

4 beef tenderloin steaks, cut 1 inch thick
1/2 tsp cracked black pepper
1/4 tsp salt

Spiced Pear Chutney:
2 large ripe pears, cut into 1/2-inch pieces
1 small onion, chopped
1/3 cup sugar
1/3 cup cider vinegar
1 jalapeño pepper, seeded, finely chopped
2 tbsp raisins or currants
1/2 tbsp fresh lemon juice
1/4 tsp ground allspice
1/4 tsp dried thyme leaves, crushed

Combine chutney ingredients in large saucepan; bring to a boil. Reduce heat; simmer 30 minutes, stirring occasionally. Increase heat to medium-high; cook 5 minutes or until thickened. Remove from heat; set aside.
Press cracked pepper evenly onto both sides of beef steaks. Place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare to medium doneness, turning once.
Season with salt. Serve with warm or room temperature chutney.