Prepare all the ingredients.
Cut the beef fillet into 1cm wide slices.
Then cut into small pieces, about 1.5 x 1.5 cm.
Brush 2 layers of foil with oil.
Place the pieces of meat, spaced apart, on one piece of foil, place the second piece of foil on top, oil side down, and tap with a meat mallet until very thin.
Mix together the olive oil and lemon juice.
Drizzle the plates with some lemon oil.
Place the beef fillet slices, slightly overlapping, on the plates.
Brush with the remaining lemon oil and season with salt and pepper.
Serve with basil and Parmesan.