Pick a good handful of thyme leaves and scatter them all over your chopping board.
Rub the fillet with olive oil, season well with salt and pepper and roll the fillet in the thyme leaves.
Heat a heavy bottomed frying pan until it starts smoking. With no extra oil, seal the fillet for about 30 seconds on each side until you end up with a nice crust all around.
Let the fillet rest for 10 minutes before serving.
Toast the pine nuts on a dry pan and let them cool down on a kitchen paper.
Slice the fillet in 1/2cm slices. Flatten the slices with your kitchen knife. Arrange the slices, so that they cover the plate.
Squeeze lemon juice over the sliced meat, and season with salt and pepper. Dress the rucola with a little olive oil and arrange over the meat. Scatter the toasted pine nuts, and shave some parmesan over the plate.
Finish the plate with some good extra virgin olive oil, and serve immediately.