2 peppers, one red, on yellow bell
1 1/2 tablespoon vegetable oil
2 1 1/4 inch thick 8-9 oz. filet mignon beef steaks
3 cloves of garlic, minced
2/3 cup chicken broth, low fat
*1/3 cup kalamata olives
2 teaspoons balsamic vinegar
1 tablespoon fresh oregano, or 1 teaspoon dried
2 tablespoon unsalted butter, (1/4 stick)

Roast peppers over gas flame or under broiler until blackened on all sides, place peppers in paper bag; let cool 15 minutes. Peel, stem and seed peppers. Cut peppers into thin strips. Heat oil in heavy large skillet over high heat. Season steaks with salt and pepper. Add steaks to skillet and saute to desired doneness, about 4 minutes per side for rare. Transfer steaks to plates and tent with foil to keep warm.

Add roasted peppers and garlic to same skillet and cook 30 seconds. Add broth, olives and vinegar and boil until liquid is reduced to glaze, scraping up browned bits, about 8 minutes. Mix in oregano and remove from heat. Add butter and whisk to melt. Season sauce to taste with salt and pepper. Spoon sauce over and around filets and serve.

*NOTE: black, brine cured kalamata olives are available at Greek and Italian markets, and some supermarkets.