In a saucepan, heat up 2 tablespoons olive oil. Add the garlic and cook for 1 minute to flavor up the olive oil. Rip the beef tenderloin into the pan. Add salt and white wine. Cook until partially cooked.
In a salad bowl, add the rucola, salt, and the remaining olive oil. Mix well.
Top the bread slices with the rucola, Parmigiano shavings, and beef.
Recipe courtesy of David Rocco