Get the steaks out of the fridge and let them get closer to room temperature as you chop up the garlic cloves. Put a skillet on at medium high. Salt and pepper both sides of the steaks.

Put about 2 tablespoons of olive oil in the pan and when it has heated up add the steaks. Cook them just about a minute and a half each side. Just enough to sear them. Remove them to a dish that will catch the drippings.

Put 2 tablespoons of butter and the garlic in the pan. Squeeze the lemon juice on the garlic and toss the rind into the pan. Stir it all up with a wooden spoon getting all the bits off the bottom of the pan. Before the garlic starts to turn brown add the wine and mix it all up. Bring the wine to a fast simmer and reduce the heat to medium.

Put the steaks and the drippings back into the pan turning them over a few times as they cook a little more. When the steaks are still real soft to a poke of your finger they are rare. As they get more well done they get more firm. Still way short of firm is medium rare. Just starting to get firm is medium well and downright firm is well done. Remember you can always cook them a little more if they turn out to be too rare but you can't uncook them if they are too well done. When you serve them up be sure to spoon the red wine sauce on the steaks.

Enjoy your Beef Tenderloin Steaks. It was "date night" so we treated ourselves to a bottle of real good Barolo to help set the mood. Bon Appetit!