Filet mignon with seaweed, cockles and roasted vegetables

STEP 1: Prepare the cockles
Rinse the cockles several times to remove all the sand. Fry the shallots in the butter or oil until translucent. Add the dried seaweed and deglaze with the white wine. Add the cockles and leave to open over a medium-high heat without stirring too much. Remove the shells, strain the cooking juices and reserve a few shells for serving.

STEP 2: Prepare the cockle sweets
Reserve 1 small cup of the cooking juices (for cooking the meat). Reduce the rest until you obtain a syrupy texture. Make a “beurre blanc” with the cold butter and then the liquid cream at the end of cooking. Add the agar-agar(1 g for 25 cl) and bring to the boil briefly. Sprinkle seaweed flakes over the silicone moulds you’ve chosen for the “bonbons aux coques”, place a shell on top and then pour over a thin layer of “beurre blanc”. Leave to cool until ready to use.

STEP 3: Prepare the filet mignon
Sear the filet mignon on all sides to form a crust. Place in an ovenproof dish and coat with the seaweed mustard. Add the vegetables and leave to rest for at least 30 minutes. Deglaze the pan with the white wine and the cockle juice. Set aside previously, then pour into the dish. Cover with aluminium foil or a lid and bake in the oven at 160°C for 20 minutes, or for 1 hour and 20 minutes at low temperature(80°C). Baking is complete when the centre reaches 63°C.

STEP 4: Prepare the vegetables
Cut the seasonal vegetables into slices or rounds of 4 to 5 mm for crisp, roasted cooking. Lightly oil them and roast at 180°C in the oven (or pan-fry) until tender.

STEP 5: Arrange on the plate
Leave the meat to rest before cutting it into medallions. Heat the cockles in the stock. Mix the juice with a little crème fraîche to coat the meat. Arrange a medallion, the roasted vegetables, a few cockles and the cockle bonbon. Finish with a touch of sea lettuce powder.