Mix red wine, Worcestershire sauce, minced garlic, sea salt, and ground black pepper in a large bowl.

Rinse the meat well and trim away some of the fat, but not all. Poke the meat using a fork; this will ensure the marinade gets deep into the meat.

Place the meat in a large ziplock bag and pour the marinade over it. Place in the fridge for 24 hours. After 12 hours have passed, turn the ziplock bag on the other side to ensure uniform distribution of the marinade.

Remove meat from the oven, and discard the marinade.

Add three tablespoons of oil to a small baking pan, grease it, and set aside.

Place a medium skillet over medium heat, and when the skillet is hot, add the remaining oil.

When the oil is smoking, sear the tenderloin. Be careful, as oil may pop from the skillet. Add four tablespoons of butter to the skillet and cover with a lid. Two or three minutes later, when one side is starting to turn nice and brown, flip the meat to the other side and cook for another 2-3 minutes until golden brown.

In a small bowl, mix ½ cup freshly ground pepper, garlic powder, onion powder, salt, and dried thyme.

Place the tenderloin in the pan and cover with the pepper mixture. Press the pepper mixture onto the surface of the meat. Put four tablespoons of butter over the meat and top with three fresh thyme sprigs. Add tomatoes to the baking pan.

Stick the long needle of the thermometer lengthwise into the meat and bake it until the temperature reaches just under 140 degrees, about fifteen to twenty minutes for a pink middle and about thirty minutes for meat on the medium—well-done side.

Remove the meat from the oven, cover with aluminum foil, and let it stand for ten minutes before slicing. Garnish with fresh thyme and serve.