Fillet of Beef with Port Wine Sauce and Kale

For the jus: With the port wine, deglaze the pan that the meat was browned in, scraping up the browned bits. Add the veal stock, anise, and cardamom, bring to a boil, and let liquid reduce to about 1/4 the amount. Season with salt and pepper. For the vegetables: Rinse the kale and blanch for 2–3 minutes in boiling salted water. Drain, rinse again with cold water, drain again, and chop. Peel and finely chop the shallot and garlic and sauté in hot butter. Add the kale in batches, cook about 10 minutes, and finally stir in the crème fraîche. Season with salt and nutmeg. Remove the meat from the oven and allow to rest several minutes under foil. Then cut into thick slices and serve on plates with the kale and the jus. Garnish with rosemary and star anise to serve.