Wrap the tenderloin in plastic wrap and place it in the freezer for 2 hours to firm up.

After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately 1/8 to 1/4-inch pieces.

Lay out sheets of plastic wrap and place each slice onto the plastic.

Top with another piece of plastic and gently pound the meat with a meat mallet until paper-thin.

Repeat until all of the meat is sliced and pounded.

Divide the meat evenly among 4 chilled plates.

Serve with greens tossed with vinaigrette, salt, pepper, and/or shaved Parmesan cheese.

This refined dish showcases thinly sliced beef tenderloin, delicately pounded to perfection, served with vibrant greens and a tangy vinaigrette.

Enjoy the elegant flavors and textures of this classic Italian appetizer.