On the grill or a ridged skillet, cook the beef until the desired doneness.
In another pan, sauté the shallot and garlic in the oil, butter and honey. Deglaze with the wine and reduce for 1 minute. Add the demi-glace, pepper and anise. Simmer for 1 minute. Adjust the seasoning.
Drizzle the sauce over the steaks. Delicious with the Spring Barley "Risotto" with Asparagus.