If you want to make an unusual version of carpaccio, you can fry the fillet for 1 minute on each side. Let cool for 10-15 minutes. Then cut the meat as thinly as possible with a sharp knife. Lay each slice on a wooden board and flatten as much as you can by pressing down on them with the flat side of a knife, the movements should be like spreading butter on bread. You no longer need to bash such meat to flatten it, and you can immediately proceed to the second step.