Beef Tenderloin With Marsala Wine Sauce

• 1 Tbsp. fennel seed
• 2 Tbsp. unsalted butter
• 2 Tbsp. virgin olive oil
• 1 whole beef tenderloin (about 1 1/2 lb.)
• 2 minced garlic cloves
• 1/2 tsp. red pepper flakes
• 1 Tbsp. tomato paste
• 1/2 c. dry Marsala wine
• 1/2 c. dry red wine
• 1/2 c. half and half

1. Crush fennel seed (I use wax paper and roll with rolling pin).
2. Bake or grill tenderloin until medium rare.
3. Meanwhile, prepare sauce.
4. Melt 1 tablespoon butter and olive oil in skillet; stir in garlic, red pepper flakes and crushed fennel.
5. Cook for 1 minute.
6. Add tomato paste; stir and cook for 2 minutes.
7. Increase heat; add Marsala and red wine.
8. Cook about 10 minutes until reduced in half.
9. Add half and half; stir and cook about 10 to 15 minutes, until sauce is thick enough to coat back of spoon. Strain sauce into bowl.
10. When tenderloin is about half cooked, rub with 1 tablespoon butter and olive oil and sprinkle with salt and pepper.
11. Slice tenderloin into 4 serving pieces and pour the sauce over.

fennel seed, unsalted butter, virgin olive oil, beef tenderloin, garlic, red pepper, tomato paste, marsala wine, red wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1005910 (may not work)