Tenderloin en croûte volcano
Mix the panko with the butter pomade, salt, pepper and the chopped herbs, stretch to 3mm thick and chill.
Cut the leek on the diagonal and sweat with the butter and thyme. Deglaze with the white wine and cook to the consistency of a compote. Make a thick béchamel sauce and mix it with the leek compote. Chill. Cut tournedos of tenderloin, truss and seal over a high heat. Chill and make a hollow on one face and add the filling. Cover with the croûte and roast in a hot oven for a few minutes.
Grilled lettuce hearts
Clean the lettuces and remove the outer leaves. Glaze the hearts with the olive oil flavoured with the red peppercorns, bay leaves and garlic. Put aside when tender. Remove from the oil and grill on a high heat.
Make an emulsion with the oil used to glaze the lettuce hearts and the balsamic vinegar. Season and put aside.