Seared Steaks with Red Wine-Cherry Sauce

A rich cherry sauce complements the beef tenderloin in this 40-minute dinner of baked steaks with red wine and cherry sauce.
Preheat the oven to 425 degrees.Preheat a large cast-iron skillet over high heat. Sprinkle the steaks evenly with salt and pepper. Pour the oil into the pan; stir to coat. Add the steaks; cook for 4 minutes. Turn the steaks upside down; bake at 425 ° C for 5 minutes or until just cooked through. Remove the steaks from the pan.Preheat a large skillet over medium-high heat. Add the shallots; simmer for 2 minutes or just until soft, stirring frequently. Add cherries and star anise; cook for 1 minute. Add the wine, bring to a boil and cook for 3 minutes or until slightly thickened. Give up the star anise. Drizzle with butter. Spoon the sauce over the steaks.