Season the beef fillet with salt and pepper and sear in a hot frying pan with olive oil for 2-3 minutes.
Coat the beef in chopped oregano, wrap tightly in cling film, and freeze for one hour until firm.
Thinly slice all artichokes and submerge them in water with half the lemon juice.
Whisk mustard, vinegar, remaining lemon juice, and extra virgin olive oil to make the dressing.
Fry bread cubes in olive oil for 3-4 minutes until golden and drain on paper.
Drain artichokes and toss with parsley, pine nuts, dressing, and croutons.
Slice the chilled beef thinly, arrange on plates with the salad, and finish with oil and seasoning.