Ingredients

Instructions

  1. Cut the tenderloin in half crosswise, coat each half liberally with the fennel spice rub.
  2. Next heat a saute pan to medium high, add a couple of tablespoons of oil to coat the pan bottom and sear the tenderloins well.
  3. Put the pan in a 400 degree oven for 12-15 minutes.
  4. Remove pan when tenderloin is done (it should be pink- medium rare) and let the meat rest on your cutting board for 10 minutes.
  5. Take your pan with all the gunk on the bottom, put it on high heat, add about a half cup of white wine and scrape while the wine is boiling to get all of the gunk off the bottom.
  6. As soon as the wine has reduced to a very syrupy consistency remove from the heat and swirl in a pat of butter.
  7. Slice meat and pour sauce over (you will have very little sauce but it will be intense).