| Level: | Advanced |
| Total: | 1 hr |
| Active: | 45 min |
| Yield: | 4 servings |
| Level: | Advanced |
| Total: | 1 hr |
| Active: | 45 min |
| 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
Instructions
- 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.