Take the tenderloins (the small, inner loins). let them sit out until room-temp.

brush with EVOO.

Sprinkle liberally with kosher salt and fresh cracked (course) black pepper.

Grill no more than med-rare. (get your grill good and hot - 500ish)

take it off the grill and let it rest on a ceramic plate under an aluminum foil "tent" for 7-8 minutes. (pro tip, let the plate soak under HOT water for a couple of minutes first, then dry it with a hand towel so that it's a little warm when you put the tenderloin on it to rest.)

slice into "medallions" about 1/2" thick.

Threaten bodily harm to anyone that even looks at a bottle of ketchup or steak sauce.