Reduce the balsamic vinegar by half with the sugar. Then mix the olive oil with the balsamic vinegar reduction. Spread 1 tablespoon of balsamic vinegar on each plate, drop by drop, then place the wafer-thin slices of beef fillet on top. Season the meat with salt, pepper, garlic and the remaining balsamic vinegar reduction. Spread the rocket and parmesan shavings on top.
A spicier note is given to the dish by a little garden cress and roasted pine nuts round it off.