Szechuan Steak au Poivre with Port-Ginger Sauce

• 1 1/2 tablespoons Szechuan peppercorns
• 2 teaspoons drained green peppercorns in brine
• 2 6-ounce beef tenderloin steaks
• 1 teaspoon vegetable oil
• 1 cup ruby Port
• 1/4 cup minced shallots
• 1 1/2 tablespoons finely chopped fresh ginger
• 1 1/2 tablespoons butter

1. Finely chop all peppercorns in processor.
2. Rub pepper mixture over both sides of each steak.
3. (Can be prepared 4 hours ahead.
4. Cover and refrigerate.)
5. Heat oil in heavy medium skillet over high heat.
6. Season steaks with salt.
7. Add to skillet and cook to desired doneness, about 2 minutes per side for medium-rare.
8. Transfer steaks to plate; tent with foil.
9. Add Port, shallots and ginger to same skillet; boil until liquid is reduced to thin syrup, stirring frequently, about 5 minutes.
10. Strain sauce into bowl, pressing on solids and spoon.
11. Return sauce to same skillet; boil until thick syrup forms, about 2 minutes.
12. Whisk in butter; season with salt.
13. Spoon sauce around steaks.

tenderloin, vegetable oil, ruby port, shallots, fresh ginger, butter

Taken from www.epicurious.com/recipes/food/views/szechuan-steak-au-poivre-with-port-ginger-sauce-2107 (may not work)