Pepper Crust Beef Tenderloin

 serves 4 at 302 calories per

• 1 red bell pepper, halved and deseeded
• 2 garlic cloves
• 8 dried black olives, pitted
• 1 tbsp EVOO
• 2 tsp capers
• 8 shallots, peeled
• 3 tbsp balsamic vinegar
• 1 tsp light brown sugar
• 4 beef tenderloin steaks, around 5 oz each
• salt and pepper to taste

1. Cook the bell pepper under preheated broiler until the skin blackens
2. Remove and cover with damp towels or place in plastic bag until cool enough to handle.
3. Peel the skin off and chop 
4. Blend the garlic, olives, 1 tsp of oil and the capers with the chopped red pepper.
5. Place shallots and remaining oil in a small saucepan and cook, covered, over low heat for 15 minutes.
6. Add the vinegar and sugar and cook, uncovered, stirring frequently for another five minutes.
7. Season steaks with salt and pepper and cook, 2 at a time, in heavy skillet for 2 minutes on each side then place of baking sheet.
8. Top each steak with some of the red pepper mix.
9. Bake in a preheated 400 degree oven for 5 minutes or according to taste.
10. Let stand warm and covered for 5 minutes before serving with the balsamic shallots.