Tenderloin with a Toasted Corn Crust

Salt and pepper the tenderloin and quickly fry it in a pan with a drizzle of oil until browned on all sides; transfer it to a baking dish. Add another drizzle of oil to the pan and sear 5 cabbage leaves with the central rib removed, add a small splash of water, cover the pan and braise for 1 minute. Repeat until you run out of cabbage leaves. Bake the tenderloin at 400°F for 10 minutes. 

In a food processor, blend the corn into a coarse meal. Brush the meat with a beaten egg, coat it in the corn and return it to the oven at 400°F for another 6-7 minutes. In a double boiler, beat the egg yolks with the clarified butter, salt and pepper until it forms a creamy zabaglione sauce; when it has thickened, add the lime and grapefruit zest and the juice of 1/2 lemon. Distribute the Savoy cabbage leaves on a serving dish, lay the fillet on top, and finish with some chopped nuts. Serve the zabaglione on the side.