Dab the fillet dry, place it in the freezer bag and freeze for 20-30 minutes (this makes it easier to cut into thin slices).
Clean the celery, put some green aside. Wash the stalks and dice very finely. Clean, wash, spin dry and finely chop the rocket. Mix with the celery.
Cut the fillet into wafer-thin slices. If they are not thin enough, place the slices of meat between the sliced freezer bags and beat them wafer-thin with a pan or a flat iron.
Place the carpaccio flat on four plates. Put the salad in the middle. Season everything with salt and pepper. Drizzle lemon juice and oil over it. Leave to stand for a few minutes.
Peel fine shavings from the Parmesan cheese with a peeler and sprinkle them on the carpaccio. Garnish with celery green.