Sauce: Saute shallots until clear. Soak currants in port (1/2 hour), drain and
set aside. Pour remaining liquid into shallots and cook until reduced by half.
Add beef stock and simmer until reduced by one-third. Add slurry of equal parts
cornstarch and water to boiling liquid. Add currants and peppercorns.
Meat: Broil or grill tenderloin until desired doneness, and top with sauce.
