Season meat generously on both sides with salt and pepper.
Heat frying pan with oil and cook beef on both sides for 2 mins, allowing it to brown on each side.
Rest on a board for 25-30 mins.
Make sal moriglio by combining marjoram, lemon and lemon juice in a food processor, when finely chopped drizzle in olive oil until it is a nice loose paste consistency.
Then slice thinly (1 cm) and season each slice.
Top with a couple of slice of shaved parmesan and drizzle with Sal Moriglio.
Keep layering the dish and at the end add a dollop of crème fraiche.
Squeeze of lemon juice to finish and freshen.
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