Instructions

1. 1
   Cut the beef fillet into extremely thin slices (about 2 mm).
2. 2
   Lay a piece of cling film on the work surface, place the sliced beef on top and place another layer of film over. Flatten the slices with the back of a knife.
3. 3
   Pour a small puddle of olive oil onto a large plate and place a layer of beef over it. Season with the salt and pepper and continue making layers with all the beef.
4. 4
   Cover the plate with cling film and leave to marinate for half an hour.
5. 5
   Meanwhile toast the pine nuts in a dry frying pan.
6. 6
   Transfer the beef onto individual plates. Cover with pine nuts, shavings of Parmesan and a dash of truffle oil if you have any.