Remove the rib eye from the refrigerator 10 minutes in advance. Prepare a cooling rack over a large plate (or set a small overturned plate on top of the large plate).
Season the filet on both sides with sea salt and pepper.
Heat the olive oil in a heavy frying pan over a high heat. Place the rib eye and reduce the heat to medium, add the butter, in a motion away from yourself so as not to splatter you with hot fat. For rare steak, cook 1 ½ minutes each side. For medium 3 minutes each side. Occasionally rotating the steak in frying pan and spooning hot fat over it.
Remove the steak to the rack and season with sea salt and pepper on both sides. Let rest for 1 minute and serve immediately.
For the Italian sushi roll:
Place the coppa di Parma on a sushi mat and lay it on flat surface lengthwise ¼ on top of the other. Spread some black olive paste, add the baby arugula and some parmesan flakes.
Using the sushi mat, roll the coppa di Parma tightly round the filling. Using a very sharp knife, slice each roll into individual pieces.
For the beetroot stalks:
Cut the beetroot stalks diagonally and marinate them in olive oil, lemon juice and the fresh oregano leaves.
For the black olives:
Place them in a preheated oven 185c. On roasting pan for 30 minutes, they must be roasted and hove a smoky flavour.