Lightly freeze the fresh fillet piece. Cut across the grain, with the help of the bread slicer, into 5 - 2mm thick slices and spread out on 2 serving plates.
Cap the onions at both ends, peel, thinly slice or slice them and place on the meat slices. Cap the cloves of garlic at both ends, peel and cut lengthways into approx. 1 mm thick slices or slice. Cut the slices lengthways into approx. 1 mm thick strips, cut them crosswise into cubes and place them on the meat slices.
Remove the stems from the tomatoes, peel them, quarter them lengthways, remove the green stem and the grains. Cut the quarters into cubes approx. 5 mm in size. Pour 1/3 of the cubes over the pieces of meat. Place the rest in the middle.
Wash the frisée leaves and use them to garnish the carpaccio. Drizzle with traditional balsamic vinegar and olive oil, sprinkle with salt and pepper and serve with 2 slices of ciabatta each.