Wash, clean, quarter and seed the tomatoes. Cut the flesh into fine strips. Drain the olives and cut in half lengthwise. Wash coriander, dab dry and cut finely, except for 4 stems.
Prepare the pasta in boiling salted water according to the instructions on the packet. Wash meat, dab dry, cut into finger-thick strips, season with salt and pepper. Heat oil in a pan, fry meat for 3-4 minutes until brown all around.
Add the olives and swirl through. Deglaze with cream and vinegar, bring to the boil, thicken with 3 tablespoons of sliced Parmesan cheese, reduce if necessary. Finally add coriander and tomatoes, season to taste with salt and pepper and leave to stand briefly.
Arrange pasta, fillet of beef strips with sauce on preheated plates, sprinkle each with 1 tablespoon of parmesan and garnish with coriander.