Beef Tenderloin With Marsala Wine Sauce - cooking recipe

Ingredients

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

Preparation

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