40 ml (2 tbsp)extra-virgin olive oil2cloves of garlic, thinly sliced using a mandolin20 ml (1 tbsp)lemon-infused extra-virgin olive oil (see note)750 gm (about ½)aged beef fillet, trimmed1 cup (loosely packed)mint leaves, thinly sliced½ cup (loosely packed)oregano leaves, thinly slicedTo serve:lemon wedges and crusty bread
Heat extra-virgin olive oil in a small frying pan over low-medium heat, then add garlic and cook until just golden (about 1 minute). Remove from heat, cool and add lemon oil.
Thinly slice beef fillet across the grain. Working with one piece at a time, place between two pieces of baking paper and, using a rolling pin or meat mallet, pound until very thin. Remove top sheet of paper and holding the other sheet, invert onto a plate and peel paper away. Repeat with remaining beef, then scatter with garlic and herbs and drizzle over oil. Serve with lemon wedges and bread to the side.
Note Lemon-infused extra-virgin olive oil is available from select delicatessens.