Meat steak garnished with slivers of Fontina AOC, capers and herbs

Cut the beef fillet finely with a knife and then transfer it to a bowl.

Season the meat with lemon juice, olive oil, a teaspoon of mustard, salt, pepper and a few aromatic herb leaves.

Stir well and allow the meat to take on flavour.

Place the battuta on a plate with the help of a pastry cutter and press well with the back of a spoon.

Make slivers of Fontina AOC and keep them aside.

Garnish with Fontina AOC flakes, capers and a grinding of black pepper.