Preheat grill. Place garlic & EVOO in small saucepan, sauté over med-low heat until garlic starts to get soft. Add balsamic and wine, stir constantly until reduced by ½.
Wrap each filet with bacon, securing with toothpicks. Lightly season with salt & pepper.
Grill to med-rare, about 5min per side. Or cook to desired doneness.
Remove toothpicks and drizzle with balsamic wine reduction. Garnish with rosemary sprigs.