Beef tenderloin in green pepper sauce

2 beef tenderloin
2T green pepper in brine
freshly ground pepper
Sauce:

• 1 big shallot minced
• 2T butter ; 1T olive oil
• Salt & pepper
• 1/2 Cup beef stock
• 1/3 Cup brandy
• 1 Cup or more cream

Lighting crush the green pepper in a mortar. Pat dry the meat and press the pepper into it. Generously grind black pepper over and cover with plastic wrap and refrigerate for 30 minutes or more 

Heat a sauté pan on high. Preferably cast iron with a little oil. Start on high then lower to medium high. Cook to desire doneness

Remove steak and let rest covered with foil while making the sauce 

For the sauce:

Add butter and oil to the pan. Add the shallots and cook for one minute. Stir in the stock and reduce by half. Pull off the heat. Add brandy and flambé making sure to turn off the fan first. When the alcohol is cooked off add the cream. Cook on low till it thickens. Adjust seasoning and serve with the steaks.