Char-Roasted Cast-Iron Filet with White Cheddar Habanero Mashed Potatoes

Save Recipe
  • Level: Advanced
  • Total: 1 hr
  • Active: 45 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Mashed Potatoes:

1 pound baby red potatoes, halved

1 cup grated sharp white Cheddar

1 cup mascarpone

1/2 cup heavy cream, hot 

4 tablespoons salted butter, melted 

1 cup sliced scallions 

1/2 cup chopped fresh chives

Kosher salt and freshly ground black pepper 

Chimichurri:

1/2 cup extra-virgin olive oil

1/4 cup lime juice 

1 clove garlic

1 habanero chile, seeded

1 shallot, halved 

1 bunch cilantro, stemmed

1 bunch parsley, stemmed

Kosher salt and freshly ground black pepper 

Roasted Bacon, Mushrooms and Swiss Chard:

2 teaspoons extra-virgin olive oil

4 ounces bacon, diced 

12 ounces oyster mushrooms, stemmed

8 ounces Swiss chard 

Kosher salt and freshly ground black pepper 

2 teaspoons sherry vinegar 

Steak:

Four 6-ounce filets mignons

2 teaspoons extra-virgin olive oil 

Kosher salt and freshly cracked black pepper 

2 teaspoons unsalted butter

Pea shoots, for garnish

Directions

  1. For the mashed potatoes: Place the potatoes in a medium saucepot and add cool water to cover; generously salt the water. Bring to a boil and cover with a lid. Lower the heat and simmer until the potatoes are tender, about 12 minutes. Drain well, then return the potatoes to the saucepot. Add the Cheddar, mascarpone, cream, butter, scallions, chives, 1 1/2 tablespoons salt and 2 teaspoons pepper. Mash the potatoes with a wooden spoon. Keep warm.
  2. For the chimichurri: In a blender, combine the olive oil, lime juice, garlic, habanero, shallot, cilantro, parsley and 2 teaspoons each salt and pepper. Pulse until chunky.
  3. For the roasted bacon, mushrooms and Swiss chard: Preheat the oven to 425 degrees F. Heat a large cast-iron skillet over medium-high heat. Add the olive oil and bacon; cook for 2 minutes. Add the mushrooms, chard and 2 teaspoons each salt and pepper; stir. Transfer the skillet to the oven for 8 minutes. Stir in the sherry vinegar. Keep warm.
  4. For the steak: Heat a large cast-iron skillet over medium-high heat. Drizzle the filets with the olive oil and sprinkle evenly with 3 teaspoons salt and 2 teaspoons cracked pepper. Sear the filets for 2 minutes on each side. Reduce the heat to medium low and add the butter. Cook for an additional 1 to 2 minutes on each side. Let rest for 3 minutes before serving.
  5. To serve, mound some mashed potatoes on a plate. Top with some of the mushroom mixture, followed by a filet. Spoon chimichurri over the filet. Garnish with pea shoots.