1/4 cup/50 ml extra-virgin olive oil
2 cloves garlic, peeled and sliced
2 pounds/1 kg thinly sliced beef tenderloin, pounded thin
1/4 cup/50 ml white wine
Small bunch rucola (arugula or rocket)
Parmigiano shavings, as much as you need
8 slices country bread, toasted
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