Heat the oil in a frying pan, add the steak, cook until done to your taste, then season with salt and pepper. Remove from the pan and keep warm.
Add the chopped garlic to the pan and fry briefly, stir the red wine and Marsala into the pan juices, scraping the bottom of the pan with a wooden spoon. Reduce the wine until it has become a thick syrup. Add the fennel and tomato purée. Stir well into the wine and cook for 1 minute more.
Pour the sauce over the steak and decorate with chopped parsley.
© 1993 Ann and Franco Taruschio. All rights reserved.