2 beef tenderloin steaks, about 5 oz (150 g) each

2 tbsp (30 ml) olive oil

Salt and pepper

In a skillet, over high heat, sear the meat in the oil on all sides. Season with salt and pepper. Transfer to a plate. Refrigerate for about 20 minutes or until the meat is completely chilled. Cut each steak into about 12 thin slices. Set aside.

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