1/4 c. red chile puree (sold frozen in many grocery store)
1/4 c. honey
1 tbsp. maple syrup
1 tsp. sherry vinegar
2 c. veal demi glace
3 tbsp. unsalted butter

Reduce all ingredients together in a sauce pot to 2 cups. Let cool.

FENNEL SAUCE:

3 tbsp. olive oil
1 each fresh fennel bulb, chopped
1/4 c. onion, chopped
1 clove garlic, chopped
1 each shallot, chopped
1/4 c. white wine
1/4 c. pernod
1/2 c. heavy whipping cream
2 tbsp. unsalted butter
1 each lemon, juice of
Salt and ground black pepper, to taste

Heat a sauce pan with olive oil. Add the fennel, onion, garlic and shallot. Cook a few minutes stirring frequently until soft. Add wine and pernod; flame and reduce liquid slightly. Add cream and reduce by 1/4. Puree in blender with lemon juice, salt and pepper; strain.