Using a teaspoon to make a hole in the middle of the marrow and blanch it, cook the couscous by adding same amount of boiling water to the couscous, cover for 5 min and once cooked fill the blanched marrow. Sprinkle the grated cheese on top and brown under the grill. Seal well the beef from both sides and finish in oven. Remove the stalk from the mushroom and grill dice it together with the liver and garlic, Sauté together with the thyme and caramelize with honey, remove from heat and mix in the chopped provolone and hazelnuts. Sauté lightly the large mushroom and top it with the liver mix, and grill. Slice the corn and sauté in garlic butter and seasoning. Serve the beef topped with the stuffed mushroom and drizzled with chilli oil accompanied with the grilled marrow and corn.