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1. Place leeks in perforated pan, top with foil; place on hot grill until leeks are black and papery.

2. Gently remove leeks. Grind to ash/ powder in clean spice grinder or coffee grinder.

3. Combine equal parts leek ash and Activa; stir in water to make slurry. Reserve.

4. Split tenderloin in half lengthwise. With pastry brush, "paint" outside of split tenderloin with ash slurry. Sandwich pieces back together with ash layer on the outside.

5. Wrap tightly in plastic wrap. Tie ends of tenderloin while squeezing into a tight cylinder shape. Place wrapped tenderloin in large vacuum bag; seal with cryovac.

6. Rest tenderloin overnight. Next day, set immersion circulator at 59°C. Add tenderloin. Cook in water bath for 60 minutes.

7. When ready for service, remove tenderloin from bag; pat dry. Heat 1 T. oil in large cast-iron pan until smoking. Season tenderloin heavily with salt and pepper; add to pan. Turn heat down to medium-high. Sear beef evenly on all sides.

8. Add butter, herb sprigs, garlic and shallot to pan. Baste tenderloin with herb-infused butter for 2 minutes.

9. Remove from heat. Allow to rest 5 minutes before slicing. Slice tenderloin into four 4 oz. portions.

For braised oxtails and au jus:
1. Heat 1 T. oil in heavy braising pan. Season oxtails heavily; dust with flour, shaking off excess. Sear oxtails on all sides in hot oil; remove. Reserve. Discard oil.

2. Heat 1 T. oil. Add mirepoix; caramelize until vegetables are deep goldenbrown. Add tomato paste. Continue to saute until paste is cooked through and rust-colored.

3. Add garlic, stir; deglaze with Madeira wine. Reduce by three-quarters; deglaze again with red wine. Reduce by half. Add hot veal stock, sachet and oxtails.

4. Bring to a heavy simmer; cover. Place in 225°F oven for 2 hours or until meat is tender and easily pulls from bones. Remove; shred meat from bones. Reserve hot for plating. Allow braising liquid to rest.

5. Degrease oxtail braising jus by removing as much fat as possible from top. Strain liquid through chinois, pressing solids to extract flavor. Return jus to pan, simmer; reduce to proper consistency. Reserve for service.

6. At service, reheat jus; blend in truffle shavings. Enrich sauce with whole butter and foie gras scraps. Taste; adjust seasoning as needed. Hold warm for plating.

Foie gras fitter:
1. Marinate foie gras in port wine overnight, or at least 3 hours.

2. Remove from wine; pat dry. Allow to come to room temperature to soften.

3. Using damp gloved hands, roll foie gras into four equal balls. Chill until firm (save scraps for sauce).

4. Season foie gras with salt, white pepper and touch of sugar. Bread fritters in following order: flour, egg wash, breadcrumbs. Reserve cold for service.

5. At service, deep-fry fritters in 350°F oil until just golden-brown. Remove; season with salt and pepper. Plate as directed.

For seasonal vegetables:
1. Bring water to a boil; reduce to a slow simmer.

2. Whisk in butter one piece at a time to create emulsion. Keep warm to maintain emulsion.

3. At service, add carrots to beurre monte. Cook until tender. Add asparagus; continue to cook until just tender.

4. Remove vegetables; season, toss with chives. Plate as directed.

For Aligot potatoes:
1. In saucepot, put potatoes and garlic clove; cover with milk. Simmer gently over medium heat until tender. Strain; reserve cooking liquid.

2. Press potatoes and garlic clove through tamis into heated mixing bowl. Stir in butter and cheese a little at a time, allowing cheese to melt.

3. If needed, add hot cooking milk to adjust consistency. Potatoes will be silky, smooth and slightly elastic from cheese. Taste; season. Reserve for service.

For black garlic puree:
1. Puree black garlic with enough water to make smooth. Taste; season with salt and pepper.

2. Place puree in small squirt bottle; reserve for plating.

For spinach puree:
1. Blanch spinach in boiling salt water; shock in ice water. Squeeze dry; roughly chop.

2. Puree spinach with enough water to make smooth; add salt and pepper, to taste.

For plating:
1. On preheated plate, place aligot potatoes in line just off-center.

2. Strain au jus one more time; place in open space next to potatoes.

3. Add small amount shredded oxtail to center of sauce.

4. Season tenderloin slice with sea salt and pepper; place on braised oxtail.

5. Plate five asparagus tips; spoon on heirloom carrots.

6. Place foie gras fritter off center of the tenderloin slice. Using a micro plane, shave black truffle over top of tenderloin.

7. Garnish with dots of black garlic puree alternating with spinach puree.