2 teaspoons finely chopped sage, plus sage leaves for garnish
In a large, deep skillet, heat the olive oil until shimmering. Season the meat with salt and pepper, add to the skillet and cook over moderate heat until lightly browned on both sides, about 4 minutes; transfer to a plate.
Add the onion, fennel, olives and garlic to the skillet and cook over moderate heat, stirring occasionally, until very tender, about 8 minutes. Add the wine, water, orange juice and chopped sage and bring to a simmer. Cook over moderate heat for 5 minutes.
Add the meat to the skillet. Cover and cook the meat over moderately low heat until an instant-read thermometer inserted into the thickest part of the meat registers 145°for medium rare, about 12 minutes. Transfer the meat to a cutting board and cover loosely with foil; let stand for 5 minutes.
Transfer the onion and fennel mixture to a platter and keep warm. Thinly slice the meat and arrange it over the vegetables. Pour the pan juices over the meat, garnish with the sage leaves and serve immediately.