Japanese Sesame, Soy and Ginger Butter Sauce

In a pan over medium heat; combine shallots, ginger, lemon juice, and wine. Bring to a boil and cook until reduced to about 2 tablespoons. Stir in heavy cream and bring to a light simmer; reduce by half being careful not to let it burn. Stir in soy sauce and transfer to a blender. Blend on low speed while slowly adding the butter a few pieces at a time. Continue until all of the butter has been added and sauce is emulsified. Stir in salt and white pepper to taste, and keep sauce warm while preparing steaks. Grill or broil steaks to desired doneness, let rest for 5 to 10 minutes and slice across the grain. Drizzle sauce over and serve.