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1
Preheat oven to 450F.
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2
In a deep saute pan, warm the oil over medium-high heat.
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3
Trim ends of tenderloins and season with salt and pepper.
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4
Brown the tenderloins in the hot oil, 3-4 minutes on each side and remove to a platter.
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5
Using the same pan, add a little more oil, if necessary and saute fennel and shallot, stirring occasionally until tender and slightly browned, 6-8 minutes.
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6
Add garlic and saute 1 minute more.
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7
Add 2 tablespoons of the balsamic vinegar and stir until nearly evaporated.
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8
Remove pan from heat and season fennel and a sprinkling of salt and pepper and 1 tablespoon of sage.
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9
Place tenderloins on top of fennel and roast uncovered in the center of the oven approximately 15-20 minutes for medium well to well done.
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10
Remove tenderloins from pan, cover loosely with foil and let rest on a cutting board; transfer fennel to a warmed platter.
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11
Place the saute roasting pan over medium-high heat.
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12
Add broth and remaining 3 tablespoons of vinegar, bring to a boil, scraping up browned bits from the bottom of the pan, and simmer until the sauce is slightly reduced and thickened.
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13
Carve the tenderloins into 1/2-inch medallions, arrange over the fennel, drizzle with balsamic sauce and remaining sage.
