Remove the tenderloin from the freezer and, using an electric knife, cut the beef into 3/8 inch slices. Place slices of beef, one at a time, on a large piece of plastic wrap, fold the plastic over the meat, and lightly coat the beef and the top of the plastic wrap with water. Pound to no less than 1/8 inch thickness. Lightly brush each slice of beef on both sides with vegetable oil and sprinkle with salt and pepper, as desired. Set aside.