Seared Steaks With Red Wine-Cherry Sauce

• 4 (4-ounce) beef tenderloin steaks
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1/2 cup finely chopped shallots
• 1 cup sweet cherries (such as Bing), pitted and halved
• 1 star anise
• 3/4 cup dry red wine
• 1 tablespoon butter

1. Preheat oven to 425u0b0.
2. Heat a large cast-iron skillet over high heat. Sprinkle steaks evenly with salt and pepper. Add oil to pan; swirl to coat. Add steaks; cook 4 minutes. Turn steaks over; bake at 425u0b0 for 5 minutes or until desired degree of doneness. Remove steaks from pan.
3. Heat skillet over medium-high heat. Add shallots; saute 2 minutes or until just tender, stirring frequently. Add cherries and star anise; cook 1 minute. Add wine, bring to a boil, and cook 3 minutes or until slightly thickened. Discard star anise. Stir in butter. Spoon sauce over steaks.
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beef tenderloin, salt, freshly ground black pepper, olive oil, shallots, sweet cherries, anise, red wine, butter

Taken from www.myrecipes.com/recipe/steaks-red-wine-cherry-sauce (may not work)