Cut into rectangles in the sheet pan and color both sides in a non stick pan

Chimchuri

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.

Presentation:

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.

Bon appétit!