Cut beef in to 6 pieces of equal size, roughly 2 and ½ ounces each. Rub with olive oil.
Place the cubes between two foot-square sheets of plastic wrap and pound meat into 7 inch circles. Stack on a plate in the fridge, in their wrappers until you are ready to plate the dish.
Combine the thyme, mushrooms, fennel, truffle oil, lemon juice and olive oil.
Season with sea salt and freshly ground black pepper and set aside.
Using a mandoline or vegetable peeler, turn your parmesan chunk into a pile of thin curls.

Take the beef and peel away one side of the plastic, invert onto plate and lift away other sheet of plastic wrap. Repeat with all beef pieces.
Divide the salad onto the center of each plate, sprinkle with sea salt, drizzle with olive oil and garnish with parmesan curls and pass wedges of lemon at the table.