1 lb filet mignon
6 cherry tomatoes, quartered
1/4 cup romaine lettuce, shredded
2 tbsp of capers
4 tbsp olive oil
1/4 cup grated parmesan cheese
2 tbsp parmesan shavings
1 tsp Dijon mustard
Salt and pepper
Mix 2 tablespoons of olive oil with parmesan and Dijon mustard, using a whisk.
Cut the semi-frozen filet mignon into thin slices.
Flatten with a rolling pin and place the thin slices on a plate.
Arrange all the ingredients, add the rest of the oil, season with salt and pepper to taste.
Enjoy your meal.