Remove the strip loin 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 strip loin 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, 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.
In a sauté pan add the olive oil in high heat, place the mushroom, season with sea salt and pink pepper and cook for 2 minutes until golden brown, sprinkle with the fresh marjoram, set aside.
In a bowl place all the ingredients of the vinaigrette and whisk until you have a homogenous thick sauce.
In a large bowl, combine the lollo rosso, the lollo bianco, the bitter almonds, the raspberry, the cheese, add the vinaigrette and toss gently. Place next to the strip loin and serve.