4 Rib eye steaks, New York strip steaks or other grilling cuts

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.

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