Cut into rectangles in the sheet pan and color both sides in a non stick pan
Mix in a bowl the following: shallots, garlic, salt, pepper and vinegar and slowly whisk in the olive oil, finish by adding the herb and espelette.
Grill the romaine heart half, then lightly braise in the chicken stock.
Porcini: cut mushroom thick slices, sear in a non stick hot pan, with butter and until crispy on the outside. Set aside.
Sear the beef to the temperature desired, drizzle the chimmichurri on top. Place a portion of polenta next to the meat and add some porcini on top, next to the romaine hearts.