Name: Char-Roasted Cast-Iron Filet with White Cheddar Habanero Mashed Potatoes
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Ingredients: 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; 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; 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; 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

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.
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.
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.
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.
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.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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

Ingredients

Mashed Potatoes:

Chimichurri:

Roasted Bacon, Mushrooms and Swiss Chard:

Steak:

Directions

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