Venison Tenderloin with Madeira Green Peppercorn Sauce

Ingredients

1 (1/2-lb) piece venison tenderloin (1 1/2 inches in diameter), trimmed, at room temperature for 30 minutes

1/2 teaspoon coarsely ground black pepper

1/2 teaspoon salt

11/2 tablespoons vegetable or olive oil

1/4 cup finely chopped shallot

1/4 cup Madeira wine

1/3 cup beef or veal demi-glace

1 teaspoon drained green peppercorns in brine, coarsely chopped

1 teaspoon unsalted butter