Beef Tenderloin with Spicy Latin Sauces

Name: Beef Tenderloin with Spicy Latin Sauces
Ingredients: 1 1/2 tablespoons ají panca (red chile) paste or red hot sauce (see Note); 2 1/2 tablespoons sake; 2 tablespoons rice vinegar; 1 garlic clove, minced; 1/2 teaspoon ground cumin; 1/4 teaspoon dried oregano; Sea salt and freshly ground pepper; 1/4 cup grapeseed oil, plus more for cooking; 1 tablespoon ají amarillo (yellow chile) paste or Scotch Bonnet hot sauce (see Note); 1 1/2 teaspoons soy sauce; 1 1/2 teaspoons fresh lemon juice; 1 1/2 teaspoons fresh yuzu juice or orange juice; 2 tablespoons unsalted butter; 2 large leeks, white and tender green parts only, cut into 1/2-inch pieces; 4 beef tenderloin steaks, about 1 inch thick