Sear the tenderloin in a screaming hot pan. This is not to cook it through just to add some color. Remove from the pan and let it cool for 5 minutes.

Add into a large sheet of cling film, perpendicular to the muscle fibers, and roll it into a tight package. Add to the freezer for about 2 hours.

In the meantime, slice the shallot as finely as you can and add the slices to ice cold water. This helps remove some of the sharpness.

To plate: Sliced meat at the bottom, shallot rounds on top, fried capers, shave Parmesan on top, season with salt, drizzle with lemon and evo.