Heat a large iron skillet with olive oil to a high temperature. Salt, pepper and place individual portions of meat in hot fat. Bake for 4 minutes, then turn them over and bake again for about 5 minutes, depending on how baked we want them to be. Remove the finished steaks from the pan and set aside.
Reduce the temperature of the skillet and put the finely chopped shallots in the pan. With constant stirring, fry it until vitrified. Then add dried anise and cherries cut in half. After 1 minute, add the wine and boil it for about 3 minutes, until it partially evaporates and the sauce thickens. Now remove the anise from the sauce, add the butter and mix nicely. On a plate, pour each portion of steak over cherry sauce.