1. Sprinkle steads with black pepper and salt. Heat large skillet over medium-high heat. Coat pan with spray or oil. Add steaks; cook 3 min on each side or until desired doneness. Remove and keep warm
2. Add shallots to pan; saute 30 sec. Stir in wine; cook 2 min or until liquid is almost evaporated. Stir in broth and green pepper: cook 2 min.
3. Combine cornstarch and water in small bowl. Add cornstarch mixture to pan; bring to boil. Cook 1 min or until slightly thick, stirring constantly.
4. Remove from heat; add butter and whisk until creamy. Serve over beef filets
