First remove the silver skin and all the fat from the tenderloin.

Then, in a gallon sized zip lock bag put 1 cup extra virgin olive oil, 1/3 cup balsamic vinegar, 1/3 cup red wine, 1 tbsp. garlic powder, 1/2 tsp. salt, 1/2 tsp. black pepper and 1 rounded tbsp. red pepper flakes. Seal the bag and shake all the stuff together. Put the tenderloins in and squeeze out as much of the air as you can before rolling it tight and sealing it. Put it in the fridge. The longer you can marinate it the better. Overnight is great but in a pinch a couple of hours will work okay. When it's show time put a skillet on with the heat at medium and add about a tbsp. of olive oil. Remove the tenderloins from the bag and put them in the pan. Don't pour the marinade into the pan with the tenderloins. Just the tenderloins. Cook at medium heat for about 15 minutes a side depending on the size. While it's cooking chop up the garlic. The meat should be at least 145F, for medium rare, on a meat thermometer. To keep everybody happy I go with 150-155. Remove the meat from the pan and set it aside to rest a little before you carve it. Add about 2 tbsp. of butter to the pan and scrape the bits off the bottom of the pan with a wooden spoon. Add the garlic and cook it just about 30 seconds or so. Don't let it get brown. Add the wine and let it simmer and reduce by about a third or just as thick as YOU want it.

Slice up the tenderloin and top it with some of the wine sauce. Tonight we had it with some oven baked potato slices and oven baked carrots and onion slices. And some garlic bread of course. AND, oh yeah some Cotes de Rhone.