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1
In a small saucepan, combine the soy sauce with the rice vinegar, garlic, shallots, honey and black peppercorns and simmer over moderate heat until the sauce is reduced by one-third, about 15 minutes.
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2
Remove the pan from the heat and let the sauce cool to room temperature, then cover and refrigerate it overnight.
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3
Strain the sauce into another small saucepan and add the lime juice, 4 tablespoons of the butter and 1 teaspoon of ground pepper.
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4
Simmer the sauce over moderate heat for 2 minutes, then remove the pan from the heat and keep the sauce warm.
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5
In a large skillet, melt the remaining 2 tablespoons of butter over moderately high heat.
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6
When the foam subsides, add the mushrooms and ginger and cook, stirring occasionally, until the mushrooms are browned and almost tender, about 10 minutes.
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7
Remove the skillet from the heat, stir in the chives and season with salt and pepper.
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8
Season the steaks with salt and pepper.
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9
Heat the oil in another large skillet.
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10
Add the steaks and cook over high heat until browned, about 2 minutes per side for medium-rare meat.
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11
Spoon 2 tablespoons of sauce onto each of 4 plates, set a steak on top and cover with the mushrooms.
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12
Pass the remaining sauce at the table.
