Put the slices of beef between 2 sheets of heavy duty cling film and beat gently with a meat maller or the end of a rolling pin until very thin. It should be about 1-2mm thick.
Spread the meat over 4 large serving plates without letting the slices overlap. Season with salt and pepper, then brush with the olive oil and lemon juice. Distribute the slices of celery, asparagus tips, parmesan and white truffles over the meat and serve with grissini.