Preheat the oven to 200°C.
Heat a medium heavy-based frying pan over a medium-high heat until smoking hot. Tie the fillets with string to secure them. Rub the fillets with the groundnut oil and season well.
Place in the pan and cook for 2-3 minutes without touching. Turn and transfer to the oven to finish cooking for 6-8 minutes.
Heat the olive oil in a large frying pan over a medium-high heat for 1-2 minutes until hot. Add the peppers and sauté for 2-3 minutes, stirring occasionally. Add the pineapple, stir in the honey and reduce the heat, cooking for 5 minutes. Check the fillets and remove from the oven when ready.
Allow them to rest, loosely covered in foil for 5 minutes. Season the pineapple garnish and stir in the coriander. Arrange the tournedos on glass plates, leaving the string on.
Spoon the pineapple garnish around the fillets and sprinkle a little minced garlic and chilli on top of the tournedos.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.