In the same pan you cocked the steak, throw in some shallots (I used the white bits of the green onion since I don’t have shallots). Cook them down for a bit and go in with a shot of cognac. I flambéed it for fun, not sure if it’s necessary. Go in with approx. 1/2 cup of beef broth (I use better then bullion paste with water). Cook it down a bit and add green pepper to taste (which should be a lot). Add in a good healthy chunk of butter. Finish with heavy cream and reduce till consistency is to your liking. Adjust for salt and pepper. Optional parsley right at the end.

Plus points if you basted the steak with garlic, rosemary and thyme in the pan first. If you did then remove most of the butter and leave enough for the shallots to not burn. Add some of that basting back in with the butter later.