1 pint gf beef stock 1/2 bottle cabernet wine 1 Tablespoon gf worcestershire sauce Juice of 1/2 large lemon 1/2 cube unsalted butter 1 Tablespoon olive oil 4 beef tenderloins 2 Tablespoons peppercorns, freshly crushed Salt
Press peppercorns into both sides of steak and sprinkle with salt.
Heat oil in large, heavy skillet over medium high heat. Sear steaks 3-4 minutes per side, depending on how well or rare you like your steaks. Remove from heat and tent with foil to keep warm.
Deglaze skillet with wine, scraping up browned bits. Add beef stock. Bring to a boil and reduce liquid by two thirds. Add lemon juice and gf worcestershire sauce. Slowly whisk in butter, in small pieces, until incorporated into sauce.
To serve: Pool a small amount of sauce on dinner plates and top each a with steak.