Pepper and Garlic-Crusted Tenderloin Steaks with Port Sauce

Slice the beef tenderloin into the signature dynamic pan sauce, which takes about 10 minutes to prepare.
Put the pepper peas in a small zippered plastic bag; seal. Crush the peas with a meat mallet or a small heavy skillet. Combine the peppercorns, salt, and garlic in a bowl; grate the steaks evenly.Preheat a large nonstick skillet over medium-high heat. Brush the mold with cooking spray. Transfer the steaks to the skillet. Reduce heat; cook for 4 minutes on each side or until desired browning. Remove the steaks from the pan. Cover and keep warm.Add the port wine and stock to the pan, stirring occasionally to prevent browning. Cook until reduced to 1/4 cup (about 3 minutes). Place 1 steak on each of 4 plates; drizzle each serving with 1 tablespoon of the sauce. Sprinkle each serving with 3/4 teaspoon thyme.