Best Char Roasted Cast Iron Filet With White Cheddar Habanero Mashed Potatoes Recipes

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

Provided by Matthew Grunwald

Time 1h

Yield 4 servings

Number Of Ingredients 27

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

Steps:

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.

White Cheddar and Chipotle Mashed Potatoes image

Provided by Food Network

Categories side-dish

Time 35m

Number Of Ingredients 7

2 1/2 pounds russet potatoes, peeled, cut into large pieces
4 garlic cloves, peeled
1 cup grated sharp white Cheddar cheese
1/2 cup milk or cream
2 tablespoons chopped canned Chipotle chilies in adobo sauce
2 tablespoons butter
Salt and freshly ground pepper

Steps:

Boil potatoes and garlic in large pot of salted water until potatoes are very tender, about 20 minutes. Drain. Return to pot. Mash with potato masher. Immediately add cheese, milk, chilies and butter and mash until smooth and cheese is melted. Season to taste with salt and pepper.