This is my #1 go-to dish if I am trying to impress dinner guests. It's easy and a for sure slam dunk. It's also a great holiday entree if you are looking for something different.

3 tbsp Ground Fennel Seed
1 tbsp Black Peppercorn
1 tsp Pink Himalayan Salt
Grind and Coat Tenderloin
Cover with pats of butter, baste while broiling.
Cook to a temperature of 145 degrees, let rest before slicing.

Wine Reduction:
1/2 cup Red Wine
1/2 cup Broth (pork or chicken)
2 tbsp Butter

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