Grate the almonds with the garlic in the blender and stir them in the olive oil.
Score the tenderloins lengthwise and use a tenderizer until they become thin slices. Place each piece of meat on an aluminum foil sheet, add salt and pepper and brush the upper side with the almond and garlic mixture.

Wrap each tenderloin into a roll by folding well the edges of the foil like a caramel, and place them in the pan with the wine and 1/4 cup of water. Bake in a pre-heated oven for about 30' minutes at 180ο C.

When the meat has cooked, strain the liquids from the pan to use for the sauce, cut the meat into slices and keep it warm until you prepare the sauce.

Clean and cut the onions into half lengthwise. Sauté them in butter over medium heat until they soften, add the liquids from the pan, add salt and pepper and the fresh cream. Lower the heat and stir until the sauce thickens.

Serve the onions and the sauce on the plates and place over them the slices of meat.