Pat the beef cutlets dry, lightly pound if necessary, and season with a little salt and freshly ground pepper. Peel the fresh garlic and slice finely. Roughly chop the black olives and briefly drain the capers.

Heat the extra virgin olive oil in a large pan over medium-high heat. Sear the beef cutlets sharply for about 1 minute on each side, then immediately remove from the pan and let them rest warm on a plate (if needed, keep warm in a slightly preheated oven at about 60 °C).

Gently sauté the garlic in the remaining cooking fat for about 30 seconds. Add the canned chopped tomatoes, dried oregano, capers, and black olives. Let the sauce simmer over medium heat for about 8 to 10 minutes until slightly thickened. Season to taste with a pinch of salt and pepper.