Place the star anise in a spice grinder and grind for a few seconds. Add the pink and black peppercorns, and continue to grind for 10 more seconds. Add the salt and grind just enough to crush the crystals. Pour the spice mixture into a small bowl.
Pat the salt and spice mix onto both sides of the filet.
Preheat a large sauté pan over medium-high heat until the rim of the pan is hot to the touch. Add the oil and let it heat for a minute. Place the filets in the hot pan and sear without disturbing for about 3-4 minutes. Turn the filets and cook for an additional 3-4 minutes or longer as desired. Remove the filets to a plate and cover to keep warm.
Take a step away from the stove and pour the red wine into the pan. If the wine ignites, remove the pan from the heat and allow the flame to subside. Using a wooden spoon or spatula, scrape the bottom of the pan thoroughly to loosen and dissolve the fond into the liquid (deglazing the pan). Cook until reduced by half, about 2 to 3 minutes. Add the stock and cook for 2 minutes. Add half of the butter and stir until well incorporated. Season the sauce with salt and pepper and add the chopped chives.
Preheat a small omelette or fry pan over medium heat. Heat the remaining butter and shallots and sauté for 2 to 3 minutes. Season to taste with salt and pepper.
Pour sauce over filets and garnish with the sautéed shallots. Serve with creamy mashed potatoes and steamed green beans.