In a heavy bottomed sauce pot, combine balsamic, red wine, peppercorns, bay leaf, star anise, cloves, and garlic.
Bring to a boil, lower heat, and reduce liquid by two-thirds.
Add veal stock and return to a boil.
Strain liquid and reserve.
Season filet with salt and pepper and pan roast to desired temperature.
Remove meat and drain oil from pan.
Add shallots and cracked peppercorns to deglaze the pan.
Add balsamic glaze.
Reduce to thicken and mount in butter.
Add strawberries and adjust seasoning with salt and pepper.
Add basil chiffonade.
To plate: place filet on plate and top with strawberries and glaze.