1 Tablespoon peppercorns 2 4-6 oz. beef tenderloin steaks 1 teaspoon vegetable oil 1 cup Port wine 1 teaspoon gf soy sauce 2 large shallots, minced 1-1/2 Tablespoon fresh ginger, peeled and minced 2 Tablespoons unsalted butter 2 Tablespoons minced chives
Crush the peppercorns in a mortar and pestle or coarsely grind in a grinder. Rub the pepper over both sides of each steak. Season steaks on both sides with salt.
Heat the oil in a heavy skillet over high heat. Add the steaks to the skillet and cook for about 2-3 minutes per side (for medium rare), or until they reach the desired doneness. Transfer the steaks to a plate and tent with foil. Add the Port wine, gf soy sauce, shallots and ginger to the skillet. Bring to a boil and cook until reduced to a thick syrup, scraping up browned bits on the bottom of the pan as it cooks, about 5-7 minutes. Remove from the heat and whisk in the butter. Season to taste with salt. To serve place the steaks on dinner plates and drizzle sauce around. Garnish with chopped chives.