Beef Tenderloin with Asian Flavourings

I love Asian inspired food.  This was excellent.  Make sure you use fresh ginger and not powderedFrom Food and Drink Summer 2011

3 tbsp soy sauce
2 tsp grated ginger
2 tsp chopped garlic
2 tsp cracked peppercorns
1 tbsp vegetable oil
1.5 kg beef tenderloin
Salt to taste

ONIONS
1 tbsp slivered onions
1 tbsp soy sauce
1 tbsp rice or cider vinegar (I use rice vinegar)
1 tsp Asian chili sauce or other hot sauce
2 tbsp vegetable oil
2 large Spanish onions, cut into 1/2 inch thick rounds
Salt to taste (I don't find I need any because of the Soy sauce)

DRIZZLE
1/4 cup low salt soy sauce
1/2 cup balsamic vinegar
1 tsp grated lime rind

GARNISH
Maldon salt (I didn't do this)

1. Combine soy sauce, ginger, garlic, peppercorns and oil.  Brush on beef and let marinate for 30 minutes to 2 hours.  Sprinkle with salt just before grilling.
2. Combine ginger, soy sauce, vinegar, chili sauce and oil.  Toss with onions then sprinkle onions lightly with salt.  Reserve.
3. Preheat grill to high and turn off middle burner.  Add meat to grill and grill with lid closed for 10 minutes, then turn over and grill another 15 minutes or until medium rare.  When you turn meat add onion slices to grill over the lit burners and grill for 5 minutes, turn over and grill another 5 minutes or until browned and juicy.  Let tenderloin rest for 5 minutes before carving.
4. Combine soy sauce, balsamic vinegar and lime rind in a small pot over high heat.  Boil until syrupy about 4 minutes.
5. Slice beef, sprinkle with Maldon salt and drizzle with soy balsamic glaze.  Serve with onions.