Make the tart dough

• Cream the butter, then add powdered sugar, vanilla and flour.
• Roll into a disc, wrap in plastic and chill in the fridge.

Season the filet mignon

• Season the beef simply with salt and chill until dinner.

Purge the clams

• Clean the clams and change the water a few times.
• Add a generous amount of salt and refrigerate to purge the sand.

Infuse the Thai coconut sauce

• Combine coconut milk, sugar and a little water.
• Add crushed then chopped lemongrass, crushed ginger, lime zest and lime juice.
• Shake and let infuse for a few hours.

Make the cilantro oil

• Wash and dry the cilantro, pick small leaves for garnish.
• Blend the rest with algae oil until hot and separated.
• Pour into a piping bag, shock in ice water and refrigerate.

Prep the roasted potatoes

• Peel and cube the potatoes, rinse the excess starch.
• Cook in salted water, then strain and chill on a tray in the freezer.

Prep the vegetables and salad

• Pick the Thai basil and clean the pea shoots.
• Shave the radishes and keep them in ice water so they stay crispy.
• Clean, trim, blanch and shock the broccolini, then cut and trim the oyster mushrooms.

Make the salad dressing

• Combine sweet rose vinegar, fresh lemon juice, olive oil and a bit of salt.

Cure the hamachi

• Cut out the nicest part of the loin and cure heavily with salt and sugar.
• Chill for an hour to firm it up and season it.

Blind bake the tart shell

• Fit the chilled dough into the deep corners of the pan and trim the excess, then freeze.
• Line with parchment paper and fill with rice as a pie weight.
• Par bake for 15 minutes.

Make the anchovy steak sauce

• Chop the cleaned white anchovies into a pot with melted butter, cook down with shallot and garlic, add white wine and reduce.
• In a bowl whisk egg yolks, Dijon mustard, dried tarragon, lemon juice, chopped green peppercorns and capers.
• Temper the hot butter mixture into the egg yolks, then return to the pot with a bit of water and gently cook to thicken.

Make the passion fruit curd

• Cook egg yolks, sugar, vanilla and fresh passion fruit juice until thickened.
• Cook the reserved seeds with a bit of sugar.
• Strain the curd into a bowl, finish with cold butter and add lemon juice for tartness.

Bake the tart

• Pour the curd into the par baked shell.
• Bake just until the curd sets, then chill in the fridge.

Make the Italian meringue

• Whip the egg whites with cream of tartar and vanilla paste until soft peaks.
• Bring sugar and water to 116 °C, then slowly drizzle into the whipping meringue.
• Keep whipping on high until cooled down.

Roast the potatoes and mushrooms

• Heat a pan with tallow in the oven until very hot.
• Coat the potatoes in their own fluff, add to the pan and roast until golden brown.
• Drizzle the oyster mushrooms with olive oil, salt and black pepper and roast in the oven.

Strain the cilantro oil and coconut sauce

• Cut the tip of the piping bag to remove thicker chunks and strain the rest through a tea bag.
• Strain the infused Thai coconut sauce into a cup.

Plate the hamachi crudo

• Rinse the salt and sugar off the cured hamachi, dry it and slice thinly.
• Roll the slices into waves, garnish with shaved radishes and cilantro leaves.
• Spoon over the coconut sauce and cilantro oil, finish with salt and lime juice.

Cook the clams

• Sweat shaved garlic and shallots in oil, then fry the Calabrian chili.
• Add the clams, white wine and Thai basil and let them steam, removing them as they open.
• Emulsify butter into the sauce, finish with lime juice, a touch of sugar and cilantro, then pour over the clams.

Sear the filet mignon

• Sear the reverse seared filet on all sides in oil.
• Baste with butter, garlic and thyme, then finish the sauce with lemon juice and parsley.
• Let the steak rest.

Make the pea shoot salad and plate the main

• Toss the pea shoots with shaved radishes, crispy shallots and the dressing.
• Plate the roasted oyster mushrooms, charred broccolini, the sauce, a thick slab of filet and the salad.
• Finish with salt on the filet and serve with the roasted potatoes.

Finish the passionfruit tart

• Cut a wedge of the chilled tart.
• Pipe the Italian meringue on top and torch it.
• Garnish with the cooked passion fruit seeds.